Tortilla Shrimp with Mexican Cocktail Sauce
12 ounces tomato ketchup
2 ounces prepared horseradish
Juice of 1 lemon, freshly squeezed
Juice of 1 lime, freshly squeezed
1/4 cup dill pickle relish
1/4 cup fresh chopped cilantro
1 teaspoon Worcestershire sauce
Salt and pepper to taste
Jumbo shrimp, peeled and de-veined (leave tail on)
1 envelope taco seasoning
1 1/2 cups all-purpose flour
1 tablespoon cornstarch
1 cup ice cold water
4 cups Japanese style or day-old bread crumbs
1 cup finely crushed tortilla chips
Mix 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.
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