Papantla Shrimp

Yuridia Sanchez
Represents the Mexican traditions of the Los Tuxtlas region. A tribute to the dance and folklore of the Voladores de Papantla. CHEF ALEJANDRA GÓMEZ'S STYLE
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 vanilla bean
  • 1 egg
  • 1 pinch salt
  • 1 pinch pepper
  • 12 shrimp, large
  • 6 flour tortillas, in strips
  • vegetable oil
Preparation
20 mins
0 mins
Medium
  • Open the vanilla pod in half. Scrape the seeds and discard the pod.
  • In a bowl, combine the egg, salt, pepper, and vanilla seeds.
  • Clean the shrimp by removing the head and shell, and insert a skewer through the tail lengthwise for the skewer. Marinate in the preparation for 10 minutes.
  • Cut the flour tortilla into strips 1 cm wide and 15 cm long. Wrap the shrimp in the tortilla strips. Brush the tortillas well with the egg mixture using a brush so they stick. Fry in a pan with oil. Drain on a paper towel and remove the skewer. Set aside.
  • Serve cold decorated as if they were Voladores de Papantla

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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