Sunday, August 28, 2011

Beer Battered Shrimp Tacos with Cilantro Lime Dressing

J is out of town so I went to Em's Friday and we made dinner. I always love to cook in her kitchen. It is sooo much bigger and she has amazing kitchen tools! AND cooking in her air conditioned home was so refreshing! I think this is why I haven't been blogging much lately. It is too hot to make dinner so I have been making dinners I know how to cook quick and easy so I can leave the kitchen!

Every since I made my Beer Battered Fish with Mandarin Salsa, I wanted to make fried shrimp with the same batter. It was perfect for the shrimp, so light and crispy! This dressing was soo yummy too. It can also be used on salad or as a marinate. I served the tacos with my Chipotle Corn, Em was impressed. We will cooking together a whole lot next month when J is away!

 Beer Batter Shrimp Tacos with Cilantro Lime Dressing
For batter:
3/4 cup flour
2/3 cup beer
1 egg
1 1/2 tsp baking powder
salt and pepper

Fillings, etc:
1/2 pound shrimp
corn tortillas
cabbage
tomatoes
avacado
vegetable oil
(these are in the picture but I didn't use them: feta, chipotle hot sauce)

For Dressing:
2 Tbsp lime juice
2 Tbsp white wine vinegar
1 tsp sugar
2 garlic cloves
1/4 tsp salt
1/4 + 2 Tbsp vegetable oil
1/4 cup cilantro
 Blend together first 5 ingredients for dressing.

 White blending on low, drizzle oil into dressing.
 Turn off blender and put cilantro into blender.
 Pulse a few times so it will break up the cilantro but keep its texture.
 Refrigerate until ready to use.
 Stir together batter ingredients. Heat 1/2 cup oil in skillet and dip (peeled) shrimp in batter then fry until golden on both sides.
 Remove from oil and drain on paper towels. Salt the shrimp.
 Cook tortillas over gas flame for about 30 seconds on both sides. (You can do this on an electric stove too)
 Build your tacos with cabbage, diced tomato, avocado, fried shrimp and then drizzle cilantro dressing over tacos. YUM! 

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