Recipes by their Ingredients

cabbage

  • Beer Battered Shrimp Taco with Pineapple Salsa

    Beer Battered Shrimp Taco with Pineapple Salsa
    Beer Battered Shrimp Taco with Pineapple Salsa
    (Serves 4)

    Beer Batter
    ¾ can of beer, (8oz)
    1/3 cup flour, white all purpose
    ½ tblsp garlic, dried granulated
    ¼ tsp cayenne pepper
    ½ tsp black pepper
    1 tsp salt

    32-40 shrimp
    1&rac12; tsp Tony Chachere's Cajun Spice
    1½ - 2 cups of canola oil (or other frying oil)
    ½ Roma tomato, diced very small
    1/3 red onion, diced very small
    1 jalapeno, most of the seeds can be removed, diced very small
    ¼ - 1/3 cup pineapple, diced very small
    ½ carrot, cut into small sticks (julienne) then dice small
    ¼ cup fresh mint leaves, minced
    juice of ½ lime
    5 cabbage leaves, julienne very thin
    8 soft taco shells, corn or flour (I prefer corn in this recipe)
    ½ cup shredded cheese, any variety, I used the mozzarella/provolone blend

    NOTES: I used the 25 per lb shrimp, if you are using smaller shrimp, say the 50 per pound then double the amount of shrimp, on the other end if you're using 12 per pound shrimps, use half as many shrimp, @20.

    In a medium bowl mix the flour, garlic, cayenne, black pepper and salt. Add the beer slowly, mixing with a whisk or fork until the batter resembles glue, then add a little more beer. Keep cold until ready to use.

    Make your salsa right away, so it has time "to marry" inside a bowl. Mix well, the tomato, onion, jalapeno, pineapple, carrot, mint leaves, 1 tsp salt and the juice of ½ lime. Set aside or in the fridge.

    Slice up and set aside your cabbage, set aside or in the fridge

    Get your oil in a small pot and bring it up to 365°F using a hot oil thermometer. Otherwise medium heat but a smidgen more. If the oil smokes too much its too hot. You can test the heat with a drop of batter, it should crisp up alone in 8-10 seconds.

    Coat your shrimp with Tony' Chachere's Cajun spice (or just use salt and pepper). Dip your shrimp in the batter. I do 4-5 at a time. Put the shrimps, one at a time, into the hot oil. Leave in until crispy golden in color, about 1+½ minutes. Drain on a paper towel and set aside.

    All those steps could be done in advance. When guests arrive, pop the shrimps back in the oven on warming temp and start a skillet on medium heat, one by one heat up one side of the tortilla, flip it over, add some cheese, let it melt remove from heat and assemble the taco. Tortilla, cheese, shrimp (4-5 per taco), a small hand-full of shredded cabbage and some delicious pineapple salsa on top, don't be scared, heap it on!

    Repeat three more times for round one!

    Start round two after you've eaten the first one, or just get it over with :) Delicious - enjoy!

  • Coleslaw (mayo based)

    Coleslaw (Mayo Based)
    Coleslaw (mayo based)
    (Serves 4)

    10 oz thinly sliced green cabbage
    1 medium carrot, shredded
    2 oz Purple cabbage, thinly shredded, optional
    ¾ cup of mayonnaise
    ¼ cup sour cream
    3 tsp sugar
    4 tsp apple cider vinegar
    ¼ tsp white pepper
    ¼ tsp salt

    NOTES: For best results make a day in advance. If you are adding purple cabbage, be aware after 3 days all the mayo will start to turn purple, especially if there is more purple cabbage then what is called for.

    In a large bowl, combine the cabbages, carrots, mayonnaise, sour cream, sugar, vinegar, pepper and salt. Mix well. Let stand ½ hour before tasting and adjusting any seasoning. I like my coleslaw the next day, but if you let it rest for a few hours, it should be fine. Enjoy!