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Mexican | |
| 1/2 cup mayonnaise 1 chipotle in adobo, stemmed 1/2 cup plus 1 tablespoon buttermilk Kosher salt and freshly ground pepper 1 1/2 tablespoons unsalted butter 1/2 small green cabbage, shredded (about 3 cups) 2 large carrots, shredded Vegetable oil, for frying 24 large shrimp (about 1 1/4 pounds), shelled and deveined 2 cups panko (Japanese bread crumbs) 12 corn tortillas, warmed 4 pickled jalape�os, thinly sliced 1/2 small red onion, thinly sliced 1/2 cup coarsely chopped cilantro leaves 2 1/2 ounces queso fresco or mild feta, crumbled ( 1/2 cup) Lime wedges, for serving | |
| 1 In a mini food processor compbine the mayonnaise, chipotle and 1 Tbsp buttermilk. Season with salt and pepper and refrigerate. 2 Heat a large skillet until very hot. Add the butter, cabbage and carrots and cook over high heat until the cabbage is browned in spots, about 2 minutes. Season with salt and pepper and transfer to a bowl. 3 In a large saucepan, heat 2 1/2 inches of vegetable oil to 350�. In a medium bowl, toss the shrimp with the remaining 1/2 cup of buttermilk. Put the panko in another bowl. Coat each shrimp with the panko and fry in batches until golden, about 2 minutes per batch. Drain on paper towels. 4 Spoon some of the cabbage into the center of each tortilla and top with 2 fried shrimp. Drizzle with the chipotle mayonnaise and sprinkle with some of the pickled jalape�os, red onion, cilantro and queso fresco. Serve with lime wedges. | |
Unrated | |
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