Recipes from Mexico :: Mexican Appetizers and Snacks
Cocktail Sauce12 oz. tomato ketchup
2 oz. prepared horseradish
Juice of 1 lemon, freshly squeezed
Juice of 1 lime, freshly squeezed
1/4 c. dill pickle relish
1/4 c. fresh chopped cilantro
1 tsp. Worcestershire sauce
Salt and pepper to taste
Tortilla Shrimp
Jumbo shrimp, peeled and de-veined (leave tail on)
1 envelope taco seasoning
1 1/2 (one and one-half) c. flour
1 Tbsp. cornstarch
1 c. ice cold water
4 c. Japanese style or day-old bread crumbs
1 c. finely crushed tortilla chips
Nix all ingredients for the cocktail sauce together. This can be made ahead of time and refrigerated up to 3 days.
Wash shrimp, pat dry and toss in a bowl with the taco seasoning. Set aside.
In another bowl combine flour, cornstarch and water.
In a separate bowl combine breadcrumbs and tortilla chips.
Holding the tail of each shrimp, dip into the batter, then dredge through the crumb mixture. Reserve battered shrimp in freezer or refrigerator until ready to fry. Fry to a golden brown; drain and serve.
