Shrimp and Slaw Chalupa
Shrimp and Slaw Chalupa is a tasty take on one of Mexicos most popular dishes. My version is gluten free with baked chalupa shells, very very scrump-delicious and perfect to have as a loaded savory snack or a satisfying meal any day you like or all week long.
Ingredients
For the dough:
85g masa flour
70g cassava flour
167g sorghum flour
1½ tbsp psyllium husk
½ tsp fine Himalayan salt
2½ tsp baking powder
440ml plant based milk
2 tbsps olive oil
For the shrimps:
230g wild caught jumbo shrimps
½ serrano pepper, thinly sliced
2 garlic cloves, thinly sliced
2 tsp ground coriander
1 tsp fine Himalayan salt
1 tsp ground black pepper
1 tsp ancho chili powder
1 tbsp dijon mustard grain
43ml key lime juice
2 tbsp olive oil
206g onions, sliced
5 garlic cloves, thinly sliced
¾ of a large serrano pepper
Fresh thyme sprigs
½ tsp fine Himalayan salt
1 tsp ground black pepper
½ cup masa flour, for dusting
Extras :
Coleslaw, avocado, salsa, lime wedges, fresh cilantro leaves
Directions:
For the dough:
In a large mixing bowl, combine together all the dry ingredients and whisk very well. Then add in the liquids which would be the olive oil and the milk and use a wooden spoon to combine all the ingredients well to form a dough.
Cover the mixing bowl with the dough and let it rest for 15 minutes.
Preheat oven 375°F.
Dust a clean work surface with some masa flour then transfer the dough to it and knead it for 1 to 2 minutes.
Form the dough into a flattened ball and cut into 11 to 12 equal pieces.
Form each piece of dough into a ball and save in a mixing bowl to make room on your work surface while working on each piece of dough.
Dust the work surface with some masa flour and roll out each piece of dough into a 5 to 6 inch circle.
If the dough is sticking to the work surface use a bench scraper to gently ease it off of the work surface or the back of a knife to slide under the flattened dough until it loses contact with the work surface.
Brush each side of the flattened dough with a little bit of olive oil to help it get crisp while baking then transfer the dough to a parchment-lined baking sheet and form the flattened dough into a boat by placing thick pieces of folded foil under the parchment paper on each side of the dough.
Repeat this process for the remaining pieces of dough and depending on the size of the baking sheet, nestle about 3 - 5 pieces of the supported boat shaped dough on the parchment lined baking sheet and transfer to the oven. Supporting the flattened dough on each side will form a wavy structure on your baking sheet and will help the dough stay in shape after baking.
Bake for 30 to 40 minutes until the dough is cooked and lightly golden.
Once the dough has finished baking transfer to a baking rack to cool.
For the shrimps:
To clean the shrimps remove most of the shell while leaving the tail on. Then devein the shrimp by making a slit along the back of the clean shrimp and remove it's vein then set it aside and repeat the cleaning process for the remaining pieces of shrimps.
Then wash the shelled shrimp, drain the excess water and season the shrimps with the serrano pepper, garlic, ground coriander, fine Himalayan salt, ground black pepper, ancho chili powder, dijon mustard grain and key lime juice. Combine the content wells to coat the shrimps with the seasoning, cover the container a lid and keep chill in the fridge to marinate until it's time to cook them.
In a large cast iron skillet add in the olive oil together with the sliced onions, sliced garlic cloves, serrano pepper, thyme sprigs, fine Himalayan salt and ground black pepper. Stir well and allow these aromatics to sauté for about 5 minutes until translucent and a bit browned.
While the aromatics are sautèeing, move them to one side of the skillet and on the other half, gently place the marinated shrimps to cook for about 3 minutes on each side to cook through.
Remove the sautéed aromatics and cooked shrimps and save in a meal prep container.
Make a chalupa by loading the chalupa shell with some coleslaw then top with a few shrimps, sautéed aromatics and some cilantro leaves. Serve hot with a delicious beverage.
