Shrimp Bruno Recipes

Steps:

• Place the flour and the beaten eggs in two separate shallow bowls near the stove.
• In a 12-inch saute pan, heat the oil over medium-high heat. Dredge the shrimp in flour, shaking off the excess. Dip each shrimp into the egg wash, letting the excess drip back into the bowl for a moment.
• Place the shrimp, butterflied side down, in the hot oil. Cook undisturbed for 3 minutes, until pale golden.
• Add the garlic and cook for one minute more, stirring. (Cook the shrimp in badges, if nesessary to avoid overcrowding).
• Drain off all but about one teaspoon of the cooking oil. Add the white wine, lemon juice and salt.
• Bring to a boil and cook for one minute. Transfer the shrimp to heated plates and increase the heat to high.
• Whisk in the mustard and simmer the sauce until it is reduced by two-thirds, about 2 minutes.
• Remove the pan from the heat and swirl in the butter, shaking the pan vigorously to bring the sauce together.
• Discard the garlic and spoon a little over sauce over each serving.
• Sprinkle the edges of the plates with parsley, place a lemon wedge on the side, and serve.

Steps:

• In a medium bowl, combine all of the ingredients. Mix well, then taste and adjust the seasoning, as needed. Refrigerate for about 1 hour.
• In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F.
• In a medium bowl, combine the flour and cornmeal; set aside. Season the shrimp with the adobo. Dredge the seasoned shrimp in the cornmeal mixture, and then add them to the hot oil 1 at a time. Fry until golden brown, about 3 minutes. Remove the shrimp from the oil and drain on paper towels.
• Heat a medium saute pan over medium-high heat. Add a tortilla, and heat for about 30 seconds on each side. Spoon about 2 tablespoons of slaw in the center of the tortilla, then put 4 or 5 fried shrimp on top and fold like a taco. Repeat with the remaining ingredients. Serve hot or at room temperature.