Fusion Cuisine has become very popular lately. Top restaurants and chefs tout their newest creations which is usually 2 or more types of cuisine and cooking traditions combined to create a “fused” dish. Some are actually delicious like my favorite LA street food, Korean Beef Tacos; other combinations I’m not so sure about like Sweet and Sour Chicken Pizza. I love pizza, but I like to keep it simple, the topping of Chinese Sweet and Sour Chicken was interesting at best. I’m sure there are fans of it out there, I’m still uncommitted.
Recently our family headed to Chili’s for a quick meal, it had to be quick the 19 month old twins were with us! My favorite dish at Chili’s is their fried shrimp tacos. I was so disappointed when I ordered the tacos and got tiny shrimp that was marinated in some Tex-Mex concoction and thrown in a corn tortilla. When I asked our server what happened to the “good” shrimp tacos I was informed that it had been changed to this new version. Good thing I ordered a taco trio and was able to enjoy the Prime Rib tacos. But I went home determined to create my own version of a crispy shrimp taco.
I came up with this delicious taco! I adapted my Salt & Pepper Shrimp recipe (Asian Fried Shrimp) and used that to fill fresh white corn tacos. Garnished with shredded cheddar, lettuce, salsa, and sour cream it was super yummy! In fact we liked it better than Chili’s old shrimp tacos!
These Crispy Salted Pepper Shrimp Tacos have just the right flavor and the perfect crunch that complements the white corn tortilla. It has become a new family favorite and I’m so excited to share it with you!
Makes 4 tacos
12 Jumbo Shrimp
1 Tsp. Sea Salt
1 Cup Water
1 Cup Corn Starch
1 Tbsp. Garlic Powder
1 Tsp. Ground White Pepper
Oil for frying
4 White corn tortillas
Shredded cheddar cheese
Peel and de-vein shrimp.
Butterfly the shrimp by lightly slicing the back about 1/4 of the way thru.
Dissolve salt in water and soak the shrimp in it for 15 minutes.
Mix garlic, pepper, and corn starch together.
Pour 1″ of oil in frying pan and heat.
Drain shrimp and pat dry with a paper towel.
Roll shrimp in corn starch mixture.
Fry shrimp until the coating turns golden and shrimp is pink.
Need a quick and easy dip for game day? Here’s a really good dip you can throw together, your guests will love it!
My family loves this Baked Spinach Dip. Served warm with plain pita chips, it’s awesome!
The crunchy panko topping gives this dip that extra texture that regular spinach dip is missing.
Not only is this delicious, it’s very easy to make too! You can make it a few hours ahead of time and pop it in the oven just before serving. I don’t recommend saving leftovers, it gets very watery, but I don’t think this will be a problem. It’s so good I doubt you’ll have leftovers.
It’s a pretty heavy dip so you want to use thicker or sturdier items to dip. Pita chips work great as does crostini or slices of crusty baguette. Tortilla and potato chips don’t fare so well, they tend to break while dipping.
Pre-heat oven to 350 degrees
2 (10 oz.) packages frozen chopped spinach – thawed
1 package cream cheese softened and cut into cubes
1 cup shredded cheddar cheese
1 cup shredded jack cheese
1/2 cup shredded parmesan cheese
1 cup sour cream
1/4 cup butter – melted
1/2 cup panko bread crumbs Directions:
1. Squeeze out as much water as you can from the thawed spinach.
2. Place all ingredients in a bowl and mix very well.
3. Place spinach mixture in an oven safe baking dish.
4. Sprinkle panko over all.
5. Bake for 20 – 30 minutes, until cheeses have melted and topping is browned.
6. Serve warm with pita chips or whatever you want to dip.
If you want to add a bit of spice to this stir in 1 tbls. crushed red peppers to the spinach mixture.
The recipe calls for Panko which is an Asian style breadcrumbs. If you can’t find Panko you can substitute plain breadcrumbs instead.
You can prep this ahead of time. Store covered in the fridge and pop in the oven before serving, this may add a few minutes to the baking time depending on how cold it is.
If you must store leftover do so in an airtight container, and be sure you use it the next day. The longer it stays in the fridge the more watery it gets.
Baked Spinach Dip
A baked version of everyone's favorite dip. The panko topping gives it that extra crunch missing in the regular version.