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Tortilla Shrimp with Mauritian Cocktail Sauce
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Ingredients
Cocktail Sauce
12 ounces tomato ketchup
2 ounces prepared horseradish
Juice of 1 lemon, freshly squeezed
Juice of 1 lime, freshly squeezed
1/4 cup dill pickle relish
1/4 cup fresh chopped cilantro
1 teaspoon Worcestershire sauce
Salt and pepper to taste
Tortilla Shrimp
Jumbo shrimp, peeled and de-veined (leave tail on)
1 envelope taco seasoning
1 1/2 cups all-purpose flour
1 tablespoon cornstarch
1 cup ice cold water
4 cups Japanese style or day-old bread crumbs
1 cup finely crushed tortilla chips
Cooking Instructions
* Mix all ingredients for the cocktail sauce together. This can be made ahead of time and refrigerated up to 3 days.
* Wash shrimp, pat dry and toss in a bowl with the taco seasoning. Set aside.
* In another bowl combine flour, cornstarch and water.
* In a separate bowl combine breadcrumbs and tortilla chips.
* Holding the tail of each shrimp, dip into the batter, then dredge through the crumb mixture. Reserve battered shrimp in freezer or refrigerator until ready to fry. Fry to a golden brown; drain and serve.
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