SHRIMP TACOS WITH PICO DE GALLO RECIPES

Steps:

• Make the batter: Combine All-Purpose Flour (2 cup), Baking Powder (1 1/2 teaspoon), Garlic Powder (1 teaspoon), Fresh Oregano (1/2 teaspoon), Salt and Pepper (to taste) in a bowl and mix thoroughly with a whisk. Add the Beer (1 can) and whisk until smooth, then set aside at room temperature for 30 minutes.
• To make the pico de gallo, roughly Onion (1), Tomato (1), Cucumber (3), and Green Chili Pepper (1) into big pieces. If you prefer less spice, de-seed your chilis by slicing them in half and cutting the seeds out.
• Add the juice of the Lime (1) and put all the prepared vegetables into a Blender. Add Fresh Cilantro (to taste), Salt (to taste), Ground Black Pepper (to taste), and pulse for 2 or 3 seconds so it stays chunky.
• Pour 1 inch of Oil (to taste) into a deep pan, and heat until shimmering. While it’s heating, check the batter; if it seems too thick to coat the shrimp well, add more beer, water, or milk, 1 tablespoon at a time. However, it's better for it to be slightly too thick than too thin!
• Pat the Shrimp (1 pound) dry and add to the batter. Cook a few pieces at a time and fry until golden brown (chopsticks or tongs work well for transferring the shrimp to the oil). Drain the shrimp on a paper towel-lined plate. Repeat with remaining shrimp.
• To serve, add some shrimp to a Yellow Corn Tortilla (to taste) and top with a little bit of Green Cabbage (1/2), A slice of Avocado (to taste), and a liberal spoonful of pico de gallo. If desired, top with a squeeze of Lime (2)

Steps:

• Cut the Roma Tomato (1) into 1/2-inch diced pieces and place in a medium bowl.
• Remove the stem, pith and seeds from the Jalapeño Pepper (1) and discard. Cut half of the pepper into 1/4 inch diced pieces. Place into the bowl with the tomatoes the other half in the bowl of a food processor.
• Remove the Fresh Cilantro (0.25 ounce) and discard the stems. Roughly chop the leaves and place half in the bowl with the tomatoes and jalapeños and the other half into the food processor.
• Finely chop the Shallot (1) and Garlic (1 clove) and add to the medium bowl.
• Cut the Granny Smith Apple (1/2) 1/4 inch diced pieces; add 1/4 to the medium bowl and ¼ to the food processor.
• Juice half of the Lime (1/2) directly into the medium bowl and the other half into the food processor. Add Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon) to the food processor and pulse for 30 seconds until salsa is smooth in consistency.
• Add Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon) to the medium bowl and mix to combine.
• Pat dry the Shrimp (12) with paper towels and place in a large bowl.
• Add the Chipotle Chili Powder (1 teaspoon) and Salt (1/4 teaspoon); toss until well combined.
• Heat a large non-stick sauté pan withCanola Oil (2 teaspoon) over medium-high heat. When hot, add the shrimp in a single layer and cook for 3 to 5 minutes, stirring occasionally. When the shrimp are pink and opaque, remove from heat and keep warm for plating.
• In a small sauté pan over high heat, warm the White Corn Tortilla (4) one at a time on both sides until heated through.
• Serve the Chipotle Shrimp in the warm tortillas, sprinkle Lime (1/2) juice, topped with the Pico de Gallo, a dollop of Sour Cream (1/4 cup) and the Green Jalapeno Hot Sauce.