Photo: Johnny Valiant
Total Time
45 Mins
Yield
4

At his L.A. spot, Josef Centeno has done what few chefs do: developed a new kind of sandwich bread. Called the bäco, it's a very supple flatbread. But his creative fillings, like the fried shrimp here with cardamom-chile sauce and herbed crema, are sensational on any kind of flatbread, or even rolled inside flour tortillas.

How to Make It

Step 1

In a bowl, whisk the crème fraîche with the buttermilk, mint, chives, lemon zest and 1 minced garlic clove; season the crema with salt and pepper.

Step 2

In a blender, combine the remaining minced garlic with the chiles, cardamom, cumin and lemon juice. Puree until smooth. Season the cardamom sauce with salt and pepper.

Step 3

Put the beaten egg and panko in separate bowls. Dip the shrimp in the egg, then dredge in the panko; transfer to a baking sheet. Refrigerate for 10 minutes.

Step 4

Preheat the oven to 350°. In a saucepan, heat 1 inch of vegetable oil to 350°. Fry 4 shrimp at a time, turning once, until browned and crisp, about 2 minutes. Transfer the shrimp to a rack set over a rimmed baking sheet to drain; season with salt. When all of the shrimp have been fried, transfer them to the oven and bake until heated through, about 2 minutes.

Step 5

Spread the warm flatbreads with the spicy sauce. Arrange the avocado and the shrimp on top. Scatter the pickled onion on top, drizzle with the crema and serve.

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