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FRIED SHRIMP TACOS with Homemade Flour Tortillas (Tastes Like Vacation)
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- Опубліковано 15 сер 2024
- Making fried shrimp tacos at home is way too easy to not do it more often. Add a homemade flour tortilla and some bang bang sauce and you've got yourself a mini vacation at home.
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📸INSTAGRAM: / brian_lagerstrom
🔪MY GEAR
MANDOLINE: amzn.to/3iaD90N
ESCALI DIGITAL SCALE: amzn.to/30bNZO3
TORTILLA WARMER: amzn.to/3vb4ExA
BOOS BLOCK CUTTING BOARD: amzn.to/341OgnD
HALF SHEET PAN + RACK: amzn.to/34v7CSC
QUARTER SHEET PAN + RACK: amzn.to/3jqDGgx
KITCHEN AID MIXER: amzn.to/33eQot4
CAST IRON SKILLET: amzn.to/3jw4oVf
MASAHIRO CHEF'S KNIFE: amzn.to/3cSFkFm
MICROPLANE: amzn.to/3niIhDK
FOOD PROCESSOR: amzn.to/3gqF6XY (the one i recommend, but don't use yet)
And if you'd like to make your tacos gluten free, here are the products we use:
SIETE TORTILLAS: amzn.to/2RGjmzd (@Downshiftology also has a great recipe for homemade that we use)
KING ARTHUR GLUTEN FREE FLOUR: amzn.to/3cvHegd
PANKO: amzn.to/3g4JLj...
FRIED SHRIMP
• U 41-60/lb uncooked shrimp (1/2 lb/200g per person) - I used 600g/1.5lbs total for this recipe because SNACKING
• 8g or 1 1/2tsp salt
• 250g or 1c buttermilk
• 2 eggs
• 250g or 2c ap flour (King Arthur gluten flour works well here too)
Thaw shrimp (if needed) then stir in 6g or 1tsp salt (or 1g per 100g of shrimp). Allow to cure in the fridge for 30 min.
Dry off any excessive moisture.
To batter the shrimp, combine buttermilk, eggs, and 2g salt in a bowl and whisk. In another bowl, add 400g or 3.5c coarse panko breadcrumbs.
Coat shrimp in flour, then dip in buttermilk mixture, then into the panko.
Preheat sauté pan with about 120g or 1/2c neutral oil to 350F/176C (depending on size of pan - oil should come about 1/2 way up sides of shrimp). Add shrimp in two batches, frying for about 2-2.5min per side until golden brown.
FRESH FLOUR TORTILLAS
• 300g or 2c AP flour
• 6g or 1tsp salt
• 50g or 1/4c lard
• 180g or 3/4c cold water
Into bowl of food processor measure, flour, salt, and lard. Process for 15 sec until far until mixture becomes pebbly. Stream in cold water slowly and continue to process for about 10 seconds until dough comes together.
Flip dough onto floured work surface and knead for about a minute or until dough is no longer tacky.
Cut dough into 12 approx 40g pieces, roll into balls, and place on a sheet tray. Cover with a towel and allow dough to rest for 15 min.
Roll out tortilla balls into about a 6" rounds. Place in preheated cast iron on med-low and cook for 30-40sec per side or until tortilla begins to puff and take on color.
GARNISH:
Shrimp Taco Sauce (bang bang sauce):
• 100g or 1/2c mayo
• 30g or 2tbsp sweet chili sauce
• 15g or tbsp hot sauce
• 10g or 1/2 tbsp agave or honey
Slaw (toss just prior to serving):
Finely shred •250g or 3c each of green leaf/little gem lettuce and green cabbage. To that, mix in •25g or 1 3/4 tbsp mayo, •25g or 1 3/4c sour cream, •zest and juice of small lime, •1 grated clove of garlic, •10g or 3/4c chopped cilantro, •5g or 3/4 tsp salt.
• Nice tomato, diced
#friedshrimptacos #bestfriedshrimptacos #homemadeflourtortilla #lornlovesshrimp
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Thanks for "lowering the barrier to entry for us home cooks" out here. Appreciate your service.
Appreciate you view and comment!
@@BrianLagerstrom This is my favorite part about this channel, making my job easier as a home cook is amazing man.
ONLY real home cooks heat 5 gallons of oil to deep fry a half pound of skrimpz!!!
As someone who kinda sucks at cooking. I find deep frying significantly easier and less high maintenance than shallow frying
*Everyone likes that*
A tip on the slaw: if you're really planning this ahead, combine the cabbage, lettuce, and salt a good hour ahead of time in a colander over a bowl. This will purge out a good amount of water from the vegetables allowing you to then dress it with the other ingredients without it all turning into a soupy mess 15 minutes later.
Indeed. He does that in a much earlier video on fish tacos. Good technique.
Token Mexican here! Our tortillas are never perfectly round. You don’t want them to look like the state of Texas but what you had before you used the bowl was perfectly beautiful.
I agree. I like them rustico, they are so good
You are by far my favourite youtube chef now. Practical and fun! This will be made tomorrow!
Oh my god, I made this last Sunday, honestly one of the best dinners we've had in ages -- perfect for summer -- ratio of work to deliciousness was incredible -- you keep knocking it out of the park thank you!
Hi Brian! 👋🏻 made these last week and it was the best seafood related taco I’ve ever had. And I’ve eaten a lot of fish and shrimp tacos as a native Floridian. My husband loved it too. Thank you so much!
Thanks very much!
i have been binging these videos for the last 2 weeks or so and i have been learning a lot. what i appreciate most about this channel (or you) is that you ACTUALLY have restaurant experience and are not just some overly enthousiastic homecook with good production values (aka weissman babish and the rest). In short: i like this channel and will (hopefully) enjoy it for a while. Greetings from germany and all the best.
Thanks for watching and the kind words. I am really happy you found the channel. Hopefully I can continue to make vids you dig!
Tips like adding fresh bread crumbs between batches is the information i crave, subtle techniques that help elevate the level you can cook at.
Whelp that tortilla container thing is now called a "Tortilla Dojo" at my house from now on.
🙏🙏🙏
Before I discovered this channel I didn't know what was missing from my life, but now I know it was happy eating dance montages.
Thanks Will! Glad they don’t make you cringe haha
Florida has amazing shrimp and seafood
Every time I try one of your recipes I had to dance after tasting it, I think it's contagious
Haha that’s dope
florida has some of the best food I have ever eaten. its a Metropolis of food culture...
As a former restaurant manager who now works in a hospital, please, when you get a mandoline, also get a set of cutproof gloves. I know they're not very cheffy and all, but you and I are not chefs, and we definitely do see people in the ER for mandoline cuts.
The 🐐 of cookin
Oh dude! Thanks
All of those components squeezed into a 10-minute video without sacrificing content. Wildly impressive. Great video as usual! Looks delicious.
Thanks Dan! I’m trying to hit that Efficiency haha
You can also cut the lard into the flour with an old-fashioned tool called a pastry cutter. Hey that's my mandolin! If you want to avoid cutting your hand with the mandolin get yourself one of them fish filleting gloves.
Im an idiot and go freestyle on the Mando. I cut myself a lot early in my career, now I’m a trained mandoline specialist haha
I use a glove every_single_time. Family friend is a concert violinist... you know the rest of the story.
I sliced the tip of my middle finger off about a year ago and that was the end of barebacking it. The nice thing about those gloves is you can rinse them off if necessary or if they get really juicy, I toss it in with a load of laundry...
Here's a link:
www.amazon.com/dp/B06XBGR2L9/ref=cm_sw_r_cp_apa_glt_fabc_EVVJ0R91M5ZVC2DS3Z6W?_encoding=UTF8&psc=1
Made the tortillas with sunflower oil instead lard and added 50gr. yogurt and 130gr. watter= 180gr liquid and thay turned great !
Wow. One hour and you already have 1.5k views! It should be 15k though; you are so underrated!!
Thanks David! Hopefully one day
You should be in the millions of subscribers!! Great videos! Between you and Sam the cooking guy, I don't need another cooking channel!!
Thanks for watching
You can do a japanese take on this easily with some pickled ginger, wasabi mayo, wakame, salsa, squeeze of lime and some sesame seeds;)
Give it a try...
Tried this yesterday and it was amazing. Definitely adding it to the 'go to' recipes. Thank you!
😋 I started making flour tortillas during the pandemic. My recipe uses olive oil and they are good and surprisingly easy. I had some good shrimp years ago in Florida, they had some kind of horseradish down the back where the vein is, wrapped in a 1/2 piece of bacon and grilled served with BBQ sauce. I still rememer them 30 years latter. 😉
Sounds dope
Its the dancing that keeps me here LOL.. Gonna prolly try this one tonite. Thanks Brian!
Nice job Bri, these look great
Thanks Shuman!
I subscribed because of the Chicago pizza, but now, living in California, I am surrounded by fish tacos...you are fun and concise in your teaching...thanks!
Thanks for watching!
Yum
florida has great food. some of the best greek food anywhere on their west coast
Those look freakin amazing. Those tortillas are a work of art. When they balloon like that, you know you did it right. You're the best, B.
As a Mexican I must say that these tacos look absolutely amazing 😻… I only would mix the dressing with chipotle peppers only 😅 , a lot easier .
Yes! Smoky chipotles from a can .
MMMM.....Shrimp tacos are my fav. Do grouper next...we do that right here in Florida ;)
Florida grouper is very 🔥
You are so entertaining 🤣 thank you for sharing your recipes with awesome entertainment 😀 😊 ❤😘
love what you do!
Thanks James!!! Thanks for the comment
Incredible recipe!! Best tacos I’ve made yet! I’d recommend do a little panko at a time, to avoid wasting as much.
This looks incredible. Like everything you present, just amazing. Lorn is a very lucky lady, and I'm sure that you are a very lucky man.
The lack of accessories...or accoutrement...on the counters is so satisfying for some reason. You're a great cook too.
Would love to see a video where you show us your favorite homemade sauces. Every sauce I've made from your videos are awesome.
The dancing at the end was the best!👏😜
!!!! deep frying that doesn't make me very afraid!!!! i am definitely trying this recipe -- i've made flour tortillas before, but these look infinitely better... lol who could have guessed swapping out vegetable oil to pork fat would improve stuff :)
thank you so much for the video, these look amazing!
Thanks very much for watching let me know how this recipe works for you!
If nothing else please make these shrimp. They are addictive and so much quality for super low effort. I added a splash of hot sauce into the egg buttermilk mixture for some complexity but these are pure bliss
It's kind of silly how much I enjoy watching your videos about cooking foods that I have no desire to ever eat
Haha not a shrimp person? Thanks for watching
You never cease to amaze me, not one of your recipes I've tried has disappointed! I made this with cod instead of shrimp and wow, the flavor combinations 🤤 probably one of the best meals I've ever eaten, fantastic job as usual!
Looks delicious😍👏👏👏 our middle eastern version is shawarma ...usually we use chicken breast
I sooo miss chicken shawarma with garlic sauce. Kibbeh nayeh too. We don’t have any real middle eastren restaurants here in SWFL.
Awesome Seal catch at the end!👐🏿🤗
But where is the beef, ops, I meant Lime.
Gotta have some lime & cilantro on a taco!!!
Bri, I am making your recipe of thin crispy pub style pizza tonight for friends and decided next weekend will be shrimp tacos! Rock on man ...love the videos 💕
"Florida, you're not there for the food, dood." (proceeds to cook frozen Key West Shrimp in St. Louis) LOL Bri!
Best ones I ever had was in Hawaii. Was eating at Duke’s Restaurant looking out over Waikiki Beach back in 2005.
idk much about florida but it makes perfect sense to me that they would have good seafood
Shrimp catch at the end. KILLER
Florida seafood is criminally underrated
Whoa, Bri! Good eaten’! Can’t wait to try this one!
Hey Zach from Florida here, we have the best freshest seafood in the whole US. The food here is incredible and only getting better.
I know, I was joking. I’ve had some great food in Florida. Especially in metro Orlando.
Thanks for watching Zach. Btw
Fried shrimp WITh GF options? NICE. That extra effort is much appreciated.
Thanks Michael. And thanks for being here weekly.
@@BrianLagerstrom Happy to be here!
Sam the cooking guy was my favorite but you’re the best neither. Thank you!!!
Meant to say brother not neither lol
Thanks Jon!
Outstanding. My new a
favorite YT cooking channel.
Bay shrimp are by far the best.
Hey Brian, love your channel. Good to see a Chicago guy out there making pro-level content. This recipe spoke to me as I spent a lot of winters in Florida as a kid (lived there for a little while too) and fried shrimp is something Florida does right that Chicago does poorly. Hard to find a good fried shrimp anything in these parts (hint, Chicago, breading shouldn’t make up 50% of the volume and deveining is not optional). Oddly enough, the best non-eleventy billion dollar fried shrimp in Chicago is at a taco stand in Northfield (Taco Nano) - perfectly fried shrimp, Serrano crema, watermelon radish and watercress for $4 works for me. Best of luck growing the channel!
Thanks Brian! Cool name
My new favorite chef!
Welcome Michael. Glad you found the channel.
Man, that was really good and pretty reproducible at home. I replaced Thai sauce with Worcestershire and it seemed to taste even better (but looked not so fancy). And all that lime-cilantro combination in salad was really good and gave that nice hint of asian flavor
Lard (or Manteca) is the key to good tortillas. My mom had to switch to vegetable oil as she got older, and it's just not the same. She still made great tortillas, tho :)
gotta say, damn good, and quite easy. i would definitely recommend using clean and shelled shrimp to make it extremely easy. and yes you are right, adding hot sauce to Mayo makes everything taste great
BRO I TRIED THIS SHIT TODAY!!! And when I say outstanding my mother has never had a shrimp taco I gave her one of these and she told me I have to start cooking every Tuesday now
Hey Ryan I like your video and the shrimp one suggestion my son always used to do this heat heat up some corn tortillas sauté the shrimp garlic and butter and Julie city da red yellow and green bell peppers with sum pico in Fuffy corn Tortillas
Good on ya, mate! Yours are the best videos I've seen on how to prepare sumting!
Thanks man!
9:54 was magical
I was happy to hate shrimp so I could have one Thursday where I didn't feel the need to run to the grocery store to make whatever it is you released. But I'm def going to have to try out those homemade tortillas sometime...
They are too easy. I hope you do. Maybe some carne asada?
@@BrianLagerstrom Ooh, good call. Looks like I have some shopping to do after all.
Definitely making this tomorrow! Whenever I make flour tortillas, they come out in crazy shapes, but its all good. Tomorrow's tortillas will be bacon fat ones, cause that's what I have. So shrimpy tacos wrapped in a floury bacon blanket it is!
Deep frying at home sure is a pain. I did it for the first time two days ago. I deep fried shrimp calabash style. The shrimp were very good! But it is a mess. Thank you for showing us how to do a shallow fry. Those tacos look delicious!
such an underrated channel man. your vid on the beginners bread loaf got me into baking and these tacos look amazing gotta try making this next. ty for the dope vids
Thanks! you freekin' ROCK!
haha thanks Connie.
Definitely making these
Thanks I hope you do!
Thanks Bri.
Looks super easy and yummy. I am allergic to shrimp, so I am going to cube up so boneless skinless chicken thighs for the protein.
Sounds great! Good luck
Love this recipe, but, you should use the Chinese method of firming up frozen shrimp. Once defrosted and rinsed, put a one-pound bag of medium to large shrimp into ice-cold water with one tablespoon of baking soda, stir vigorously, and then place in the fridge for 30 minutes, then remove and rinse thoroughly, then salt. Really gives the shrimp that plumpness and freshness you lose once frozen.
Hey, this is a great shout! Just to let you know, though, Florida IS the birthplace of the American Shrimping Industry. I’d be disappointed if you didn’t get good shrimp lol
Not enough lard used nowadays! 🤘
Right? Are you a lard in your pie crust guy?
Waffle House supports this message
Looks awesome, too bad I'm allergic to Shrimp or else this would be on my to do list... Gotta say that I love your video's Bri, so glad I found this channel.
great recipe my guy
Thanks Harris.
Here is the biggest like for the best Chef. Thank You soooooooooo much for this great dishes.
Absolutely binging your videos at the moment
As a celiac it’s really hard to find adjusted recipes and someone who tests GF flour so that’s much appreciated
I’m pulling the trigger on this this weekend. I was glad to see it doesn’t require a ton of frying oil though I am still going to render a huge batch of lard this weekend just because.
Good luck Daniel, let me know how it goes.
Gota love da SHRIMPS!!! 😉
Another excellent recipe
Thanks very much!
I was born on the West Coast, but my Dad was from Florida and lived there a long time after he retired from the Navy.... And that's 'here nor there' as some folks might say... but there's a A LOT of great food in Florida and I'm a little offended by his remark about people not going to Florida for the food... there's great Southern cooking in FL... like he said... the best fried shrimp tacos he ever had.
These look amazing!!!! Tried your ciabatta recipe and it was great. Would definitely wanna try making this one as well😋
Bri! i had your focaccia for breakfast, then i had your shrimp tacos for dinner and can i just say that the shrimp tacos were the most tastey holy thing on the face of the earth, and the focaccia was soo crunchy but soft and salty and olive oily! 😋
Hey Dooooode! I'm shrimps-free and pork-free but I was definitely feeling the goodness here! Nice job!
Maybe go for a crispy fish taco? Thanks
@@BrianLagerstrom fish tacos are my favorite esp. with spicy mango salsa
Just giving a lilttle love back to someone who fills my life with food love
I made these for me and my family and it was one of the best things I’ve ever eaten, thanks Brian ❤️
Thanks for giving them a try dood
That looks so good! 10/10
I seldom come across posts like this! This is inspiring and makes me want to try it!
If you want to avoid slicing your hand open on a mandolin, there are these super thick construction gloves that does a good job. Well any thick gloves would help.
Sounds like a must try
most definitely gonna be making these!! Thank you for such great content and useful information, Cheers from Canada!
Thanks Dude! Canada in the house 🤙🏻🤙🏻🤙🏻
Thanks for the panko size and texture info. That explains a lot and answered a few questions for me. Next time I do tortillas I have to go back to lard - been using coconut oil (solid at room temp). Lard is the traditional way and Mexican Mamas swear by it.
I'm ready for this@!!!!!!!!
Hey Bri... made this tonight and enjoyed yet another one of your excellent recipes. It ended up taking a bit longer than I thought it would but man oh man, sooooo good. Tangy limey slaw, perfectly complimented by the spicy and sweet sauce and crunchy shrimp. I used store bought tortillas cause I'm lazy but still, came out great and definitely going to make this again. Dope Shrimp Taco achievement unlocked!
Hahahah I thought the title was Friendship Tacos and I was so happy but this works too !
LOL at quick Dance Moves after tasting Bang Bang sauce.....needed a laugh this AM...thanks Bri!