“This is inspired by my favorite Houston bar food, sadly they’ve gone out of business, place, Cabo’s Habanero Shrimp Tacos. They used a lightly battered flour coating for their shrimp that also had a very light dusting of habanero powder. This mixed with the usual lemon juice, cabbage and cheese wrapped in a corn tortilla, made for a simple yet tasty and filling snack. Here I’ve taken most of those and combined them into a mix that actually does go good with eggs.
Ingredients:
- 1 lb. cleaned and deveined tail-off shrimp (small ones work best, but if they are bigger than 3/4 inch long you should chop them up)
- 1/2 cup all-purpose flour
- 3 tablespoons habenaro chili power
- 2 tablespoons cayenne pepper
- 2 tablespoons ground pepper
- 1 tablespoon salt
- 2 eggs extra
- 1/2 cup milk
- 1 cup of olive oil
- 1 cup chopped cabbage
- 1 cup diced tomatoes (if you need more heat, use a can of Ro*Tel)
- 6 corn tortillas chopped into 1 inch squares
- 2 cups Monterey jack cheese
- 2 pie pans for frittata style
Filling:
In medium-size container, mix flour, habenaro chili, cayenne pepper, ground pepper and salt together. In another container, mix eggs and milk. You’re going to give the shrimp a bath in the egg and milk mixture then a dusting of the dry ingredients. Set these aside, and in large pot, heat olive oil till it is shimmering. Cook dusted shrimp in oil until just starting to brown on the outside. No more than 3 or 4 minutes in the oil, otherwise, they’ll be overcooked. Remove from heat and set on paper towels to dry. When dry, put them away till ready to assemble.
Final Assembly and Cooking:
Preheat oven to 375. Prepare usual quiche base and mix tomatoes into base. Coat pans with either butter or olive oil. In pans, loosely mix in tortillas, cabbage and shrimp. Pour quiche mix over ingredients in pans and stir a little to make sure everything is mixed. Top with cheese and put in oven for 40 minutes. When you take it out, it’s ready to either eat or pack for the rink.