Still addicted to fish and shrimp tacos. Last night I had some gulf shrimp and sea scallops. Wanted them crunchy but didn't want to fry them. Shelled the shrimps, cut the scallops in half (they were huge!) and tossed them into a bowl of Cacique Crema and sriracha and then into some plain bread crumbs. Popped 'em in teh oven @400 for about 8 minutes.
The Sriracha 1000 just kills! Equal parts mayo and sriracha and sweet relish however much to taste. I don't measure anything.
Makes for a great fish taco sauce!
I knew I never shoulda looked, DAMN -my stomachs got a hole in it as big as TEXAS DAMN IT -and I did the whole thread!Ya bastidge!!!
...course ya might share this Ela's way...just sayin...I did get me some Nov 8 SCREEN PIC THOUGH!
CHEERS AND BEERS-
DJ