Recipe courtesy of Eddie Bernal
Episode: Austin
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Santa Rita Shrimp
Total:
40 min
Prep:
30 min
Cook:
10 min
Yield:
3 to 4 servings
Level:
Intermediate
Total:
40 min
Prep:
30 min
Cook:
10 min
Yield:
3 to 4 servings
Level:
Intermediate

Ingredients

Avocado Salsa:

Directions

Combine bread crumbs, crushed tortilla chips, paprika, garlic, salt, pepper, cayenne, and thyme in a shallow dish or bowl. Place flour in another shallow dish or bowl and eggs in a third. Dredge shrimp, 1 at a time, in the flour, then eggs, and then the bread crumb mixture.

Heat canola oil in a heavy skillet over medium-high heat. When oil is hot, gently add shrimp and cook until golden brown, turning once, about 1 minute per side. Serve immediately with Avocado Salsa.

Avocado Salsa:

Heat olive oil in a large skillet over medium heat. Add jalapenos and serranos and fry over medium heat until tender. Drain and let cool slightly. Add fried peppers to a food processor or blender, along with the avocados and garlic. Blend until smooth. Add cilantro, lime juice, chicken stock, onion powder, and salt and pepper, to taste. Blend until smooth. Serve with Santa Rita Shrimp.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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Whole30 Bacon and Egg Cups

This Whole30-friendly recipe is easy to prepare for a crowd.

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