Shrimp Taquitos
November 28, 2017

Third is go to South of Nick's for some shrimp taquitos. I loved these so much that I had them both times I visited and still felt the need to recreate them at home. I waited until this time of year to post this recipe, because I think these would be great to serve at a small cocktail party that we all have so many of in the coming weeks.
Shrimp Taquitos
- 6 Corn Tortillas plus more for messups
- 1 Egg
- 1 tablespoon Hot Sauce
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- Salt and Pepper
- 12 Shrimp peeled with tail still attached
- Oil for Frying
- 1/4 cup cocktail sauce
- 2 tablespoons Sour Cream
- Chives
- Avocado
Instructions
- Wrap the tortillas in a damp paper towel and microwave for 45 seconds
- Beat the egg with the hot sauce, paprika, cumin, and some salt and pepper.
- Cut a tortilla in half and dip the tortilla in the egg mixture. Lay on a flat surface and place the shrimp on it. Roll the tortilla tightly around the shrimp with the tail still poking out. Place on a plate seam side down and repeat until you do all the shrimp.
- Preheat oil to 350. Fry shrimp until golden brown and crispy.
- Remove shrimp from oil and season with salt and pepper.
- Serve with the cocktail sauce and a little sour cream. Top with chives and serve avocado on the side.