4baby artichoke hearts, canned or steamedprocessed very fine to almost a slur
Camerones
16ozmedium shrimp peeled, deveined, tail removed, reserving shells and tails
⅔cupunsalted buttermelted, reserving 2 tablespoons for griddle
1lime - juiceddivided
¼tsplime zest
1pinchmesquite salt
The Rest
86" flour or corn tortillasheated
½cupjicamadiced fine
½cupcilantrodiced fine
1
Heat a large saute pan pouring in cream early on and allowing to heat slowly to a low simmer. Stir in spices and salt one at a time while cream simmers, stirring.
2
Let cream firm up a bit then add artichoke slur, whisk Cotija and Creama until smooth, then whisk in butter a teaspoon at a time and let simmer, stirring every minute or so not to burn.
3
When thickened to desired thickness remove and place plastic wrap directly on top of sauce. Keep warm.
4
Heat a flat griddle to medium-high.
5
Place a couple tablespoons of butter on griddle to melt. Just when melted, toss shrimp shells and tails on griddle and let render for a couple minutes without burning butter. Remove skins and tails leaving butter.
6
Combine remaining melted butter and lime juice.
7
Dunk shrimp in butter lime and place on griddle. Hit it again with lime juice, a pinch of zest and a little Mesquite Salt and pink pepper. Cook until just done. About 2 minutes aside, remove.
8
To plate, place 2 oz portion in tortilla, top with scant amount of jicima and cilantro, then drizzle 1 oz of Sauce Zarina fold and pin with toothpick.
4baby artichoke hearts, canned or steamedprocessed very fine to almost a slur
Camerones
16ozmedium shrimp peeled, deveined, tail removed, reserving shells and tails
⅔cupunsalted buttermelted, reserving 2 tablespoons for griddle
1lime - juiceddivided
¼tsplime zest
1pinchmesquite salt
The Rest
86" flour or corn tortillasheated
½cupjicamadiced fine
½cupcilantrodiced fine
Directions
1
Heat a large saute pan pouring in cream early on and allowing to heat slowly to a low simmer. Stir in spices and salt one at a time while cream simmers, stirring.
2
Let cream firm up a bit then add artichoke slur, whisk Cotija and Creama until smooth, then whisk in butter a teaspoon at a time and let simmer, stirring every minute or so not to burn.
3
When thickened to desired thickness remove and place plastic wrap directly on top of sauce. Keep warm.
4
Heat a flat griddle to medium-high.
5
Place a couple tablespoons of butter on griddle to melt. Just when melted, toss shrimp shells and tails on griddle and let render for a couple minutes without burning butter. Remove skins and tails leaving butter.
6
Combine remaining melted butter and lime juice.
7
Dunk shrimp in butter lime and place on griddle. Hit it again with lime juice, a pinch of zest and a little Mesquite Salt and pink pepper. Cook until just done. About 2 minutes aside, remove.
8
To plate, place 2 oz portion in tortilla, top with scant amount of jicima and cilantro, then drizzle 1 oz of Sauce Zarina fold and pin with toothpick.
Authoradmin
