Lunchbreak: Dinner Lab chef Daniel Espinoza makes beer battered shrimp tacos with pineapple and jicama slaw & discusses Cuisine for Cancer

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Daniel Espinoza
Dinner Lab
www.dinnerlab.com

Jonny Imerman

Event:
Cuisine for Cancer
Friday, August 7
8:00 p.m. - general admission; 7:00 p.m. -- VIP
Morgan Manufacturing
401 N. Morgan Street
Chicago
www.cuisineforcancer.org

Beer Battered Shrimp Tacos with Pineapple & Jicama Slaw

Masa Tortilla

Ingredients:
1/2 cup masa
1/2 cup blue corn masa
1/4 cup water
2 Tablespoons lard
a pinch of salt

Directions:
Mix all dry ingredients first, then add the water and lard. Mix until all the ingredients come together.

Shrimp Marinade

Ingredients:
4 dry guajillo chiles
1 chile de Arbol
1/2 Spanish onion (diced)
3 garlic cloves
1  Roma tomato (diced)
1/2 teaspoon dry Mexican oregano
1 dry bay leaf
juice of one lemon
1 oz cooking oil
1 cup water

Directions:
Peel and devein shrimp. Place a sauté pan over medium heat, fry all the chiles (in the 1 oz of oil) until they puff and change color. You want them seared on both sides. Pull chiles and set aside. Dice the onion and caramelize in the same pan. Then add the garlic, diced tomatoes and sweat everything down. Add bay leaf, oregano and fried chiles in the sauté pan. Deglaze with a cup of water, add 1/2 Tbs of salt and simmer until half of the water has evaporated. Then place everything in a blender and purée. Finish with the lemon juice. Let it cool, then cover the shrimp with the paste and let it chill for at least 4 hours.
Four pieces of shrimp per taco.

Pineapple & Jicama Slaw

Ingredients:
1 oz pineapple, peeled
1 oz jicama
1 oz seedless cucumber
1 oz carrots. peeled
1 oz red onion
5 cilantro leaves
7 mint leaves
2 limes
salt to taste

Directions:
Julienne the pineapple, jicama, cucumber, red onion and carrots. Zest the 2 limes and juice. Chiffonade the cilantro and mint leaves. Then toss all together in a bowl and season with salt and pepper to taste.

Beer Batter

Ingredients:
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons powdered sugar
1/2 Tablespoon paprika
1 teaspoon cumin
1 12 oz Pacifico beer

Directions:
Mix all dry ingredients. Add the beer and mix until there are no lumps of flour.

Final Preparation:
Take your marinated shrimp and dip them in the beer batter. Bring a small pot of oil up to 365 degrees and add in shrimp. Fry the shrimp in the oil until they rise to the top. Once your shrimp is done, it’s time to plate your dish. On your fresh tortilla, add your fried shrimp, slaw, and ancho chile sauce or another sauce of your liking.