Baja Shrimp Torta Recipes

BAJA SHRIMP TACOS

Steps:

• Combine beer, flour, salt, and ground black pepper in a bowl. Let batter sit at room temperature for 1 hour.
• Stir mayonnaise, chile-garlic sauce, and mirin together in a bowl to form the baja sauce. Cover and refrigerate until use.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Dip shrimp in prepared batter; place in the fryer until golden brown, about 2 1/2 minutes. Drain shrimp on paper towels.
• Heat tortillas 1 at a time on a skillet over medium heat until warm to the touch, about 1 minute.
• Fill each tortilla with an even amount of shrimp, baja sauce, red cabbage, and cilantro. Garnish with lime wedges.

BAJA SHRIMP TACOS

Steps:

• In a small bowl, whisk together cilantro, lime juice, oil, honey, chili powder, salt, cumin and pepper. Set aside.
• Heat broiler to high. In medium-size bowl, combine 1/4 cup of the marinade and the shrimp. In second medium-size bowl, combine remaining marinade and the cole slaw mix. Let both marinate for 10 minutes.
• Transfer shrimp to a broiler pan. Broil, 2 to 3 inches from heat, for 6 to 7 minutes, turning once. Note: Alternatively, shrimp may be cooked by grilling or pan sautéing.
• Spread a tortilla with about 2 tablespoons guacamole. Top with 4 or 5 shrimp and 1/4 cup slaw. Repeat with all ingredients.

BAJA SHRIMP TORTA

Steps:

• Directly over the flame of a gas burner, or in a cast iron pan set over high heat, char the poblano until the skin is completely blistered. Place pepper in a zip top bag and allow to steam for 5-10 minutes. Meanwhile, in a small bowl stir together crema, lime zest, and salt. Once pepper has steamed, remove skin and seeds and finely chop. Stir into crema mixture and set aside.
• In a small airtight container, stir together spices. Place shrimp in a large bowl. Toss with 2 T. spice rub and set shrimp aside to marinate 10-15 minutes. Store remaining spice rub for another use.
• Meanwhile, in a large bowl whisk together lime juice and olive oil. Add cabbage, cilantro leaves, and scallions to the bowl and toss to thoroughly combine. Season with salt to taste and set aside.
• Heat a grill pan over high heat. Lightly brush with oil and grill shrimp, turning once, about 2 minutes per side. Toast buns alongside shrimp, about 1 minute, until desired color is achieved.
• To serve, spread poblano crema on top and bottom of buns. Divide shrimp among sandwiches and top with cabbage slaw and cilantro leaves.

BAJA SHRIMP COCKTAIL

Steps:

• In a large bowl, stir together ketchup, lime juice and hot pepper sauce.
• Add shrimp, tomato, onion and cilantro. Toss gently to coat.
• Cover and chill for 2 to 4 hours.
• Just before serving, add avacados and toss to coat. Garnish with lime wedges.
• Note: To make individual servings, run a lime wedge around rims of 4 cocktail glasses.
• Dip rims in Old Bay seasoning and add shrimp cocktail. Garnish with cilantro.

CATALONIAN SHRIMP TORTA

Steps:

• Preheat oven to 350°F.
• In a medium mixing bowl mix together flour, baking powder and salt.
• In a mason jar with lid, or other container with lid, combine the next 9 ingredients (olive oil, butter, balsamic vinegar, water, garlic, brown sugar, salt, pepper, parmesan) and shake until the Italian dressing is well blended.
• Add mashed beans and dressing to the bowl with the first four ingredients and mix until blended.
• Using an ungreased 9x3-inch springform pan, spread combined mixture in bottom and 2 inches up sides; set aside.
• In a wide, shallow sauté pan over high heat, warm 4 tbsp olive oil and 4 tbsp butter. Add the shrimp and garlic and sauté quickly for 3 minutes - Add the lemon juice, paprika, pepper flakes, and salt and pepper to taste. Using a slotted spoon put shrimp in bottom of springform pan.
• Sauté onion and garlic over medium heat until translucent. Add bell pepper and green beans and sauté until beans turn a bright green. Place on top of shrimp.
• In a small bowl mix eggs and milk and pour over vegetables.
• Arrange sliced tomatoes on top and sprinkle with Parmesan cheese or Feta cheese.
• Bake for 40 - 45 minutes or until knife inserted in center comes out clean.
• Allow 10 minutes to stand and then loosen sides of torta from pan.