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Yuridia Sanchez
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Recipe

Shrimp Papantla

20 mins
Half
2
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It represents the Mexican traditions of the Los Tuxtlas region. Tribute to the dance and folklore of the Voladores de Papantla. THE STYLE OF THE CHEF ALEJANDRA GÓMEZ
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Ingredients

4 portions
  • 1 vanilla pods
  • 1 egg
  • 1 pinch salt
  • 1 pinch black pepper
  • 12 shrimps, big
  • 6 flour tortillas, in strips
  • to taste oil

Preparation

Open the vanilla pod in half. Scrape the seeds and discard the pod.
In a bowl, add the egg, salt, pepper and vanilla seeds.
Clean the shrimp by removing the head and the shell and insert the stick along the tail along the shrimp for the skewer. Marinate in the preparation for 10 minutes.
Cut the flour tortilla into strips 1 cm wide by 15 cm long. Wrap the shrimp in the tortilla strips. Coat the tortillas very well with the egg mixture using a brush so that they stick together. Fry in a pan with oil. Drain on a paper towel and remove the stick from the skewer. Reserve.
Serve cold decorated as if they were flying Papantla

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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