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Churros are a classic dessert item. Yet, the doughy fried concoctions are equally as good in savory form -- with a little bit less of the sugar and more of the intricate spices, churros can transform into an appetizer that no one can put down.
We went to Asia de Cuba to learn their recipe for a shrimp churro dish that will be the ultimate crowd pleaser. Watch the video above for the full recipe, or see below for the text version.
Shrimp Churros Recipe:
12oz Shrimp Stock
12oz Bread flour
1.5ea lime zest
0.75tsp Cayenne pepper
1.25oz Jalapenos seeded and minced
1oz Black sesame seeds
1oz White Sesame Seeds
16oz Poached shrimp (finely chopped)
3oz Corn starch
Churro Spice Mix
0.5TBS Cinnamon ground
1TBS Togarashi (or paprika if can't find this at home)
1.25TBS garlic powder
1.25TBS kosher salt
Sweat the ginger and jalapenos with butter in a pan over medium heat. Add the stock and salt.
Bring to a rolling boil; slowly add sifted flour and corn starch while stirring.
Cook on low to dry out the dough; transfer to an electric mixer with paddle; mix until steam resides
Add eggs one at a time making sure each is fully incorporated before each addition
Fold in chopped shrimp, scallions, cayenne, lime zest and toasted sesame seeds.
Put in large piping bag with star tip; pipe onto trays lined with parchment paper
Freeze and fry at 350 degrees until golden brown (6 minutes). Lightly dust churros with spice mix.
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