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Yuridia

Yuridia Sanchez

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Recipe of Shrimp Papantla
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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. IN THE STYLE OF CHEF ALEJANDRA GÓMEZ
Learn more about Yuridia Sanchez

Ingredients

4 portions
  • 1 vanilla bean
  • 1 egg
  • 1 pinch salt
  • 1 pinch pepper
  • 12 shrimps, large
  • 6 flour tortillas, in strips
  • oil

Preparation

Open the vanilla bean in half. Scrape off 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 shell and insert a toothpick through the tail along the shrimp for the skewer. Marinate in 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. Fry in a frying pan with oil. Let it drain on a paper towel and remove the toothpick from the skewer. Reserve.
Serve cold decorated as if they were Papantla flyers

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
114.9
kcal
5.75%
Carbohydrate, by difference
5.6
g
1.87%
Protein
18
g
36%
Total lipid (fat)
2.1
g
3.23%
100
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Provided by USDA
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