Shrimp Tacos: How to Make Them at Home with Reserva Restaurante's Recipe

Reserva Restaurante y Cocteles, ristorante e bar nel centro di Roma di cui.

Shrimp Tacos, arriva directetamente

From the hands of Chef Paulo Aires, who at his restaurant offers dishes paired with cocktails inspired by the flavors and colors of the best South American cuisine. Among his menu items are these tacos, which you can try to replicate at home, with an authentic and very accessible recipe made with plantain tacos, shrimp, shrimp mayonnaise, pico de gallo, radishes, lettuce, and lime. Explained step by step. The quantities are:

ideal for preparing 8 tacos (at least 4 people).

• 1) For the preparation of the basic taco 1 green plantain 1 litre of sunflower seed oil

Method: Peel the plantains and cut them into slices about two fingers thick. Cut these slices in half and, meanwhile, heat the vegetable oil to 190°C (375°F). Add the plantains and fry until golden brown, turning occasionally to ensure even cooking. Let them dry completely, wrapping them in paper towels.

Once the plantains are dry and warm, take a meat tenderizer and flatten them, making sure to do this with a sheet of parchment paper both underneath and on top of them. Aim for a round shape with a diameter of at least 7-8 centimeters. The height of the taco is very important. We recommend at least 2 millimeters. Don't make it too high, otherwise it will lose its typical crispiness. Remember that this is street food and should be eaten with your hands, so be generous with portions and sizes, but remember to make it easy for your guests to eat the dish.

• 2) For the shrimp mayonnaise: Shells of 8 shrimp (minimum)

1 lime

Directions: In a saucepan, brown the shells with the celery and onion. Add the tomato and water. Boil for 30 minutes. Blend everything in a blender, strain through a sieve, and reduce for 15 minutes over high heat. Let cool and then whip the sauce with a blender, gradually adding the oil. Season with salt and whip until it reaches a mayonnaise-like consistency. Finish with a grated lime zest.

• 3) For the Pico de Gallo 1/3 red pepper 1/3 yellow pepper 1/3 red onion Parsley to taste Red wine vinegar to taste Tabasco to taste 1 lime Salt to taste

Method: Chop all the ingredients into a brunoise and season with red wine vinegar, Tabasco, salt, and lime to taste. Remember that the original flavor is pungent, but you can adjust the quantities of Tabasco, vinegar, and lime to your liking.

• 4) For the final composition of the Tacos de Camarones 8 plantain tacos (made in the previous steps) Shrimp mayonnaise to taste (made in the previous steps) 8 King Prawns (we prefer Carabineros) boiled and divided in half lengthwise 1/3 iceberg lettuce 1 vine tomato 3 radishes 1 lime Extra virgin olive oil to taste Salt to taste

Directions: In a bowl, combine the finely chopped iceberg lettuce, tomato, and radish, along with the blanched shrimp. Add the juice of 1 lime, the shrimp mayonnaise, salt, and oil. Mix well. Arrange the pico de gallo on top of the plantains, followed by a shrimp with its rich dressing. Finish with a little more pico de gallo and a thin slice of lime, which will freshen the flavor of the dish. Enjoy!