I was going through the pictures in my camera when I noticed this shrimp dinner we made a while ago. Unfortunately, this happens to me way too often and sometimes I forget what the dish is and I can't share it with you. Fortunately, that's not the case with this dish. I remember this one and I have the recipe for you. These were Crispy Shrimp Tacos with Red Beans and all the fix-ins.
The kids love when they can assemble their own dinner, who doesn't love that right? We had avocado, cilantro, onion and a homemade salsa.
we also had a milder salsa for the kids (Newman's Pineapple Salsa - the kids love it!) We prefer corn tortillas to flour so me served those with our tacos. We also had a mango that needed to be eaten so we threw that on the table to use as well. We had a lot of dishes to clean that night but it was worth it! Enjoy!!
recipe adapted from Real Simple
What you need:
1/2 cup plus 1 tablespoon olive oil
4 scallions, sliced, white and green parts separated
2 15.5-ounce cans kydney beans, rinsed
kosher salt and black pepper
1 pound peeled and deveined small shrimp
1 large egg white, beaten
1/2 cup all-purpose flour
1/2 cup cornmeal
8 6-inch corn tortillas, warmed
toppings: onion, mango, avocado, salsa, cilantro, hot sauce, sour cream, and lime wedges
What you do:
Heat 1 tablespoon of the oil in a small saucepan over medium heat. Add the scallion whites and saute until softened, 1 to 2 minutes. Add the beans, ¼ cup water, and salt and pepper. Cook until warmed through, just a few minutes. Stir in the green parts of the scallions.
For the shrimp:
In a bowl, toss the shrimp with the egg white. In a second bowl, combine the flour, cornmeal, ½ teaspoon salt, and ¼ teaspoon pepper. Add the shrimp and toss to coat.
Heat the remaining ½ cup of oil in a large skillet over medium-high heat. Working in batches, fry the shrimp until golden, 2 to 3 minutes per side. Serve with tortillas and add your choice of toppings. Serve with the beans on the side.
HERE to these great parties!