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SANDWICH - SHRIMP - Rock Shrimp Torta
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The Chew: Mario Batali Rock Shrimp Torta Recipe Ingredients | |
1 lb | Rock Shrimp |
2 | chopped Jalapeno Peppers |
1 segmented Orange | |
1/2 bottle | Mexican Beer |
1 cup | fine Cornmeal |
1/2 | sliced Red Onion |
1 Habanero Pepper - leave whole | |
Mayo | |
sliced Avocado | |
6 halved, toasted Telera Buns | |
Olive Oil | |
Salt | |
Pepper | |
SALSA: 1 chopped Serrano Pepper | |
4 | chopped Scallions |
1 | minced Red Onion |
Juice of 1/2 | Grapefruit |
Salt | |
FOE THE SLAW: | |
2 cups | thin sliced Green Cabbage |
1/4 cup | chopped Cilantro |
Juice of 2 | Limes |
Salt | |
Pepper |
1. Add salt and pepper to cornmeal. Toss shrimp in the mixture.
2. Heat oil in a saute pan on medium high.
3. Cook shrimp until opaque and transfer to a bowl.
4. Cook jalapenos and onion in the pan to brown them.
5. Add orange segments, beer, and habaneros, cooking until aromatic.
6. Return shrimp to the pan.
7. Once sauce melds together, remove from heat and take out habaneros.
8. Mix salsa ingredients with salt and pepper. Let stand 20 minutes before serving.
9. Toss cilantro, cabbage, and lime juice with salt and pepper.
10. Assemble sandwiches as desired, layering mayo with shrimp, salsa, slaw, and avocado.
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