Shrimp Chicharones

Directions Print

1. Blend Ahi Amarillo Sofrito, mayo, condensed milk, sour cream in a container with hand blender till smooth. Season to taste with salt, no pepper.
2. Dredge Shrimp in Dry Tempura Batter till coated. Remove from flour, slowly whisk in cold water into flour to get desired batter consistency. Coat shrimp completely in batter.
3. In a 350 degree fryer, slowly drag battered shrimp in oil and slowly drop into basket. Fry till cooked through.
4. To plate, dress broccoli slaw in oil, salt/pepper and plate down center of plate. Keeping in straight line. Layer cooked shrimp on top of slaw, shingle style, keeping tail up. Drizzle Ahi Aioli over each shrimp, about 1.5 teaspoon on each shrimp. Lay (1) piece of jalapeno on each shrimp and spread the pickled red onions over top.