We decided that since we only have 15 days to go, we needed to do something to start getting us in the spirit, not necessarily a countdown, just something to do to pass the time while we are waiting for all of that awesome food!!! So this afternoon I pulled out one of my old Food & Wine Festival cookbooks and started looking through it!
I flipped around a little bit until I landed here! Mexico is one of our favorites at the festival, Jeremy loves the Dos Equis beer, and I love the shrimp tacos!! This year they are going to be a little different, and since we can't have the ones that are in this book, I decided to make them for dinner tonight!
So I sent Jeremy a little text grocery list, and on his way home from work he picked up the few things I needed to make them! It is actually really easy, and if anyone else wants the recipe I am going to put it in here at the bottom of the post, so you can make them too!
I made the chipotle mayonnaise, we used light mayo! Then I cut up a little bit of red cabbage, limes, we peeled the shrimp, I made the tempura mixture, heated up the oil on the stove, and in a short time, we had a taco buffet ready to go!
I think I put on each taco, about 1 tbsp. of the mayo, 4 shrimp, a spoonful of salsa verde, sprinkled on some red cabbage, squeezed on some lime juice and we were all set!
Nothing like a little piece of the Food & Wine Festival at home!! I was so sad recently, my 2009 festival book was ripped to shreds by some little doggies...oh well, maybe I will find one on Ebay one day...I can't wait to see what recipes are in the 2014 one!! Really looking forward to it!
Shrimp Tacos from the Mexico Marketplace 2011 Epcot F&W Festival:
Chipotle Mayonnaise
2/3 cups mayonnaise (we used Light Mayo)
7.5 oz can chipotle peppers in adobo sauce, pureed (use to taste, can get REALLY spicy!)
Shrimp Tempura
1 egg white
1/4 cup plus 2 tbsp. all-purpose flour
2 tbsp. cornstarch
1/2 tsp. salt
1/2 tsp. parsley
1/2 tsp. paprika
1/4 tsp. baking powder
1/4 tsp. garlic powder
1/8 tsp. baking soda
1/2 cup water
1 pound large shrimp, peeled, deveined, with tails removed (approx 30-35 shrimp)
Shrimp Tacos
10 (6-inch) flour torillas
3 cups shredded red cabbage
Favorite Salsa Verde
Limes
For Chipotle Mayonnaise:
Mix mayonnaise and pureed chipotle peppers in a medium bowl until smooth. Cover and refrigerate!
For tempura shrimp:
1. Heat about 2 inches of vegetable oil to 375 degrees in a deep fryer. (We used a cast iron pot and digital thermometer on the stove top)
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 shrimp at a time in hot oil. Do not overcrowd. Fry 2 to 3 minutes or until golden brown and crispy. Drain on paper towels.
To serve:
Spread 1 heaping tablespoon of chipotle mayonnaise on flour tortilla and place 3 shrimp down the middle. Top with small handful of cabbage, drizzle with salsa verde, and spritz with lime juice!
Here is a video from Disney on
youtube if you want to see it being made in live action!
Mexico Shrimp Taco Video by Disney!