Coconut Shrimp Torta with Figs

Ingredients

• 4 oz Shrimp White Raw Peeled and Deveined 31-40 No Tail Individually Quick Frozen
• 1/3 Ea Fig 20-22 Count Fresh
• 1/2 oz Arugula Wild Fresh
• 5 oz Coconut Sweetened Flake Fancy Bulk
• 1 Ea Egg Shell on White Large Grade Aa Loose Pack Refrigerated
• 2 oz Corn Starch
• 3 oz Bean Refried Pinto with Lard
• 3/4 oz Onion Green Scallion lceless Clean and Trim Fresh
• 1 1/2 oz Cheese Cotija Refrigerated Delivers Within 2 Business Days
• 1 Ea Baguette French Demi Partial Baked 4 Ounce Frozen
• 2 oz Pepper Mini Sweet Red Yellow Orange Fresh

Preparation

1. In a bowl, add egg and milk and whisk.
2. In another bowl, add cornstarch and raw shrimp. Dredge shrimp in egg wash and roll in shredded coconut and set aside.
3. Heat refried beans to temp.
4. Slice bread lengthwise and toast.
5. Spread the refried beans on bottom and start assembling the Torta.
6. Deep fry shrimp for 3 minutes and drain. Add shrimp to the bottom of bread.
7. Thinly slice the figs and the sweet peppers.
8. Add arugula then figs and sweet peppers.
9. Rough chop scallion and place on top of sandwich.

• Servings: 1
• Type: Lunch, Dinner, Entree
• Categories: The Dish, Recipes
• Tags: Dinner, Entrée, Lunch, Mexican, Seafood
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