Shrimp Nachos

By TPMay

Ingredients

• 2.5 oz Baby Shrimp (size 71-90 or cut into bite size pieces)
• 1 oz Tempura Batter (see recipe below)
• 1 oz Gochujang Aioli (see recipe below)
• .3 oz Ranch Dressing (see recipe below)
• 1.5 oz Guacamole (see recipe below)
• 2 6″ Yellow Corn Tortillas (cut 6 pieces, deep fried until crispy)
• 2 Cherry Tomatoes (diced small)
• 3 Kalamata Olives (diced small)
• 1/4 Jalapeno (sliced thin)
• Micro Cilantro (or regular cilantro leaves)
• 1/6 Lime
• Tempura Batter
• 1/2 Egg
• 1 cup Soda Water
• .9 cup Tempura Flour
• 1/2 teaspoon Grape Seed Oil
• Gochujang Aioli
• 1 cup Mayonnaise
• .2 oz Lemon Juice
• .6 oz Gochujang (Korean chili paste)
• .4 oz Condensed Milk
• .3 oz Sugar
• 1/2 teaspoon Korean Chili Flakes
• 1 teaspoon Grand Marnier
• To taste Kosher Salt
• Ranch Dressing
• 8 oz Sour cream
• 1/2 cup Buttermilk
• 1 teaspoon Kosher Salt
• 1 teaspoon Lemon Juice
• 1 teaspoon White Wine Vinegar
• 1 pinch Garlic Powder
• Guacamole
• 3 oz Avocado
• 1 oz Salsa Verde (see recipe below)
• 1 teaspoon Chopped Ginger
• 1 teaspoon Powder Wasabi (add 1 tsp water and mix together until paste)
• 1 teaspoon Soy Sauce
• 1/4 Lime Juice
• 1 tablespoon Chopped Cilantro
• 1 teaspoon Chopped Serrano Chili Pepper
• 1 teaspoon Olive Oil
• To taste Salt
• Salsa Verde
• 2 oz Tomato Verde
• .5 oz Onion
• 1/2 ea Serrano Chili Pepper
• 1/2 teaspoon Chicken Bouillon Powder
• 1/10 cup Cilantro Leaves
• To taste Salt

Preparation

Step 1

Dust baby shrimp in all-purpose flour lightly and submerge them in the tempura batter. Drop one piece of shrimp at a time in canola oil set at 350 degrees Fahrenheit for about 3 minutes, or until lightly golden brown. Take out the fried baby shrimp and toss in a mixing bowl with a pinch of kosher salt. Lay the crispy tortilla chips evenly on a plate and using a squeeze bottle, sauce the chips with gochujang aioli. Then, lay fried baby shrimp on top of the chips and sauce again with gochujang aioli and ranch dressing. Garnish with cherry tomatoes, kalamata olives, jalapeno and micro cilantro and a piece of lime wedge. Whisk egg and grape seed oil in a mixing bowl and add to cold soda water. Put tempura flour into a mixing bowl and create a well in the flour. Add the cold soda water/egg/grape seed oil mixture into the well and whisk until batter is smooth.
Tempura: Whisk egg and grape seed oil in a mixing bowl and add to cold soda water. Put tempura flour into a mixing bowl and create a well in the flour. Add the cold soda water/egg/grape seed oil mixture into the well and whisk until batter is smooth.
Gochujang Aioli: Combine all ingredients into a mixing bowl and whisk until Korean chili flakes is evenly distributed.
Ranch Dressing: Combine all ingredients into a mixing bowl and whisk until smooth.
Guacamole: Combine all ingredients into a mixing bowl and mix.
Salsa Verde: Combine all ingredients into blender mix together.