Crispy Shrimp Tacos & Beans

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.

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