Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, my salt and pepper shrimp taco with tostones and garlic aioli. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
My Salt and Pepper Shrimp Taco with Tostones and Garlic Aioli is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. My Salt and Pepper Shrimp Taco with Tostones and Garlic Aioli is something which I have loved my whole life. They’re fine and they look wonderful.
See great recipes for My Salt and Pepper Shrimp Taco with Tostones and Garlic Aioli too! Add cornstarch salt and pepper to a bowl mix well and add shrimp to coat well,set aside. See recipes for My Salt and Pepper Shrimp Taco with Tostones and Garlic Aioli too.
To begin with this recipe, we have to prepare a few components. You can cook my salt and pepper shrimp taco with tostones and garlic aioli using 14 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make My Salt and Pepper Shrimp Taco with Tostones and Garlic Aioli:
- Make ready 10 Shrimp tails on
- Take 1 smal bag of Broccoli coleslaw
- Prepare 2 Avocados ripe sliced
- Take 3-5 tortillas in case u break one or 2 😁
- Take 2 Cloves garlic crushed
- Prepare 1/2 cup Mayonnaise or Vegan Mayonnaise
- Get 2 cups corn starch
- Take 1 Tbsp kosher salt
- Get 1 Tbsp ground pepper
- Take 1/4 cup guacamole
- Prepare 2 likes sliced
- Prepare 1/4 vegetable oil
- Take 1 Tblsp Goya Adobo Seasoning
- Make ready 1-2 Green Plantains (Spanish bananas)
Prep the slaw and crema: Prepare the cilantro lime slaw according to instructions. Combine all of the chipotle crema ingredients in a blender and pulse until smooth.* Cook the shrimp. In a mixing bowl, toss the shrimp with the taco seasoning, plus a generous pinch of salt and black pepper, until evenly coated. Heat oil in a large non-stick sauté pan over medium-high heat.
Steps to make My Salt and Pepper Shrimp Taco with Tostones and Garlic Aioli:
- Put vegetable oil in saute pan, cut plantain in 1 inch pieces and using a smal knife remove outer green skin k be oil has reached 350 degrees add plantains until golden on all sides remove put on paper towels to drain, knce slightly cool use a small plate and smash plantain till its flat I have a Tostones smasher, place back in oil and cook till golden. Drain and set aside,
- Add cornstarch salt and pepper to a bowl mix well and add shrimp to coat well,set aside. Put coleslaw and mayonnaise in a medium bowl mix together add 1 tsp of garlic set aside in fridge.
- Using same pan Add shrimp and garlic to oil and fry till golden, i put a jalapeno in there i like heat,,place on paper towel to drain
- Put your tortillas in the oven and bake on broil for a few minutes till toasted remove and put on plate add coleslaw, then sliced avocado then shrimp.
- Place on a platter with Tostones a spoonful of guacomole sliced limes and serve.
Make aioli: In the bowl of a food processor add mayonnaise, sour cream, green onions, garlic, cayenne, salt and pepper, and zest and juice of half a lime, then pulse until smooth. Make shrimp filling: In a large skillet over medium-high heat, add oil, onion, bell pepper, and garlic. Roasted Shrimp Cocktail with Chipotle Aioli is an easy, fool-proof, and updated version of classic shrimp cocktail. Instead of poaching, the shrimp are quickly roasted with olive oil, salt and pepper for an instant upgrade in flavor. The garlic-infused chipotle dipping sauce is the perfect compliment!
So that’s going to wrap it up with this special food my salt and pepper shrimp taco with tostones and garlic aioli recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
