TWO FROM CHEF CURTIS ADAMS IN TAMPA

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Harbor Banks Fried Shrimp Tacos

 

4 servings

Ingredients

1/2 cup Monarch Chipotle Mayonnaise

1/2 cup Glenview Farms  Buttermilk

Kosher salt and freshly ground pepper

1 1/2 tablespoons Glenview Farms Unsalted Butter

1/2 small Head Cross Valley Farms Green Cabbage, Shredded (about 3 cups)

2 large Cross Valley Farms Carrots, Shredded

Optimax  Oil, for frying

24 Harbor Banks Trust 31/40 Asian White , peeled and deveined shrimp

2 cups panko (Japanese bread crumbs)

12 El Pasado Corn Tortillas, warmed

1 cup El Pasado sliced jalapeños

1/2 Cross Valley Farms Red Onion, thinly sliced

1/2 cup coarsely chopped cilantro leaves

1/2 cup ounces queso fresco or mild feta, crumbled

Lime wedges, for serving

Directions

1.      Heat a large skillet until very hot. Add the butter, cabbage and carrots and cook over high heat until the cabbage is browned in spots, about 2 minutes. Season with salt and pepper and transfer to a bowl.

2.      In a large saucepan, heat 2 1/2 inches of vegetable oil to 350°. In a medium bowl, toss the shrimp with the remaining 1/2 cup of buttermilk. Put the panko in another bowl. Coat each shrimp with the panko and fry in batches until golden, about 2 minutes per batch. Drain on paper towels.

3.      Spoon some of the cabbage into the center of each tortilla and top with 2 fried shrimp. Drizzle with the chipotle mayonnaise and sprinkle with some of the pickled jalapeños, red onion, cilantro and queso fresco. Serve with lime wedges.

Breaded Shrimp Po Boy

4 sandwiches

Ingredients:

4ea Hilltop Hearth Artisan French Baquette, sliced

1 cup Monarch Extra Heavy Mayonnaise

2 lbs Bluewater-D 21-25 Par Cut Lightly Dusted Breaded Shrimp

1/2 cup Creole Mustard

11/2 cups Dill Pickle slices

2 ea Cross Valley Farms 5x6 Tomato, sliced

3 cups Cross Valley Farms Shredded Lettuce

Directions

Spread the mayonnaise on the inside bottom portion of the bread, spread the creole mustard on the inside of the top portion of the baquette. Layer the pickle and tomato slices followed by the shredded lettuce. Place the cooked fried shrimp on top of the lettuce and serve.