
INGREDIENTS:
- 1 pack of butterfly shrimp from Marina del rey
- 100g of flour
- 180 ml of cold water
- 1 jalapeños sliced
- 1 cup of bread crumbs
- ¼ cup of mayonnaise
- ¼ cup of sour cream
- 1 teaspoon of smoked paprika
- 1 lime zest and juice
- 1 teaspoon of sriracha
- 1 teaspoon of fresh dill
- Salt and pepper to taste
PREPARATION:
- Drain an peel the shrimps keep the tail on
- season with salt and pepper
- In a small bowl mix the flour and water
- Dip each shrimp in the flour mixture and remove the excess coating
- Cover with bread crumbs
- Fry at 350F for 2 min
- Fry The jalapeños for 30 seconds
- In a bowl mix the sour cream and the mayonnaise add the lime juice and zest the sriracha and the dill
- Serve the shrimps over the sauce top with the jalapeños