Recipe: Shrimp Tacos from Food & Wine Festival a la Swedish Chef

swedish-chef-food-wine

Aw synergy. It’s that wonderful thing that lets the Disney parks tap into other Disney brands, like The Muppets, to make wonderful cross-promotional marketing music together. Today’s example is actually a pretty successful video featuring the Swedish Chef as he attempts to make a Mexican Swedish Shrimp Taco recipe from the EPCOT International Food & Wine Festival.

In case your at home cooking skills are slightly better than the Swedish Chef, here is the recipe so you can make Shrimp Tacos at home:

Tacos de Camarones (Shrimp Tacos)

Makes 10 (6-inch) tacos

Chipotle Sauce

  • 2/3 cups mayonnaise
  • 7.5 ounce can chipotle peppers in adobo sauce, puréed

Shrimp Tempura

  • Vegetable oil for frying
  • 1 egg white
  • 1/4 cup plus 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon parsley, dried
  • 1/2 teaspoon paprika
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon baking soda
  • 1/2 cup water
  • 1 pound large shrimp, peeled, deveined, about 30 to 35 shrimp

Shrimp Tacos

  • 10 (6-inch) flour tortillas
  • 3 cups shredded red cabbage
  • 3/4 cup favorite salsa verde

For chipotle sauce:

  1. Mix mayonnaise and puréed chipotle peppers in a medium bowl until smooth. Cover and refrigerate.

For tempura shrimp:

  1. Heat about 2 inches of vegetable oil to 375˚F in a deep fryer.
  2. Beat egg white in a small bowl until frothy and light. Do not overbeat. Set aside.
  3. Mix together flour, cornstarch, salt, parsley, paprika, baking powder, garlic powder, and baking soda in a large bowl. Add water and egg white; mix until smooth.
  4. Add shrimp and toss until fully covered with batter.
  5. Drop 6 to 8 at a time in hot oil. Do not overcrowd. Fry 2 to 3 minutes or until golden brown and crispy. Remove fried shrimp and drain on paper towels.

To serve:

  1. Spread 1 heaping tablespoon of chipotle mayonnaise on flour tortilla and place 3 shrimp down middle. Top with small handful of cabbage and drizzle with salsa verde.

 

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