The Freshman Cook: Cashew Shrimp and Mushroom Taquitos

Today’s recipe is something I came up with to use a few thing is my refrigerator. I don’t like to waste food by throwing it away. I really try to keep a handle on not letting it go bad. My restaurant training has taught me that if you have a surplus of something that is still good to eat, you have tomorrows special! While I might have served this to paying customers, I did serve it to a few friends who loved it. I hope you do to!

Cashew Shrimp and Mushroom Taquitos

(Makes 4)

2 large Mushrooms

9 Medium Uncooked Shrimp

4 Flour Tortilla

1 tablespoon fine diced Onions

2 oz. softened Cream Cheese

1/4 lb. Butter

1/2 tsp Sriracha Hot Chili Sauce

1/4 cup Cashew pieces

1/2 cup shredded Cheddar Cheese

Wash the mushrooms, discard the stems, and then 

chop the mushrooms into bite size pieces.

Remove the shell, and tail from the shrimp.

Cut shrimp in half lengthwise.

Place the butter in a frying pan to melt. Add 

mushrooms, shrimp, onions, and cashews to pan

Cook on high heat for 5-10 minutes. 

Make sauce by putting 1/2 teaspoon of Sriracha Sauce 

in bowl with cream cheese. Mix very well until 

completely incorporated.

Lay tortilla out.

Put sauce down the middle of the tortilla. 

Place shrimp mix on top of sauce.

Sprinkle cheese on top.

Roll the tortilla tightly.

Make an egg wash by beating an egg with a fork,

add 1 tablespoon of water. With a pastry brush,

seal the top edge of the tortilla.

Fry the rolled tortillas in vegetable oil. 

The temperature should be at 250 degrees.

Spin the tortillas in the oil a couple times to insure

even frying. Let sit on paper towel to drain.

Top with a little scoop of sour cream.


Thanks for joining me today!

You could also put a sauce with these taquitos. Sweet and sour sauce

would taste great. So would duck sauce. And guacamole would be awesome!

See you tomorrow when we will be making homemade chicken stock,

and chicken noodle soup.!

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