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Blue Claw Crab Eatery

Makes 2 tacos and 1 quart of salsa

 

Jacob Bloomquist, Kitchen Manager Photography by Jaclyn Savitz

Ingredients:
1 red pepper
1 yellow pepper
1 poblano pepper
1 red onion
1 yellow onion
1/4 cup corn syrup
1 cup white vinegar
1 cup sugar
8 pieces shrimp, de-tailed
1 egg
1 cup breadcrumbs
2 pinches of red cabbage
2 small flour tortillas
2 tbsp spicy chipotle aioli

 

Method:
To make salsa: Roast peppers, remove skins and slice. Slice onions. Combine corn syrup, white vinegar, sugar, peppers and onions in pot and cook until onions become tender and sweet, around 3 minutes.

To make tacos: Dip shrimp in egg and breadcrumbs, then lightly fry shrimp in oil. Add cabbage to each tortilla, and place four shrimp on top. Pour one tablespoon of salsa on each taco, then drizzle a teaspoon of spicy chipotle aioli. Garnish with a few extra pieces of cabbage.

WHEN YOU GO:

Blue Claw Crab Eatery
4494 Rt. 130, Burlington
609-387-3700 | Website

March 2020
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