SAN ANTONIO - You won't find this food truck cruising around downtown. Gillie's Fresh Gulf Fare is usually parked on Highway 16 South by Loop 1604 near Somerset and Von Ormy.
The goal is to give those who live outside the city the opportunity to enjoy chef-driven cuisine.
"It lets us know what we are doing is working," Chef Gilbert Vasquez said. "We are doing what the people want out here and that's really our goal."
The seafood on the menu is straight from the Gulf. You can get fresh catfish, drum, oysters and shrimp.
With each bite you take, you can taste the great flavors and fresh ingredients from the area.
"We try to support other local businesses like ourselves," Vasquez said.
As the food truck scene continues to grow, Gillie's has big plans ahead but will always have a place on wheels.
"We are going to be in brick and mortar, but this will always be here," Vasquez said. "There is always going to be a mobile Gillie's around."
Curry Coco Shrimp Recipe:
- 4 medium to large shrimp (peeled and devained with tail on)
- 1/2 cup shredded coconut 1oz Curry Powder 3 Cups wet batter (recipe below)
- 2 cups Canola Fry Oil (other oils such as vegetable, coconut, etc can be used as well)
- 2 cups flour (and unbleached)
- 2 cups water
- 2 oz garlic powder
- 1 oz onion powder
- 2 tbsp salt
- 2 tbsp baking soda
- 1 tbsp paprika
- 1/4 tbsp cayenne pepper
- Combine all dry ingredients and mix thoroughly until there are no clumps.
- Refrigerate until ready to use. (Batter will thicken as it cools adjust by adding additional flour)
- Combine shredded coconut and curry powder in a small container mix well.
- Butter fly shrimp after they have been peeled and de-veined.
- Dip each shrimp into wet batter making sure not to get batter on the tail section.
- Lay the shrimp in your coconut breading mix and bury it into the dredging. Lightly press down on the shrimp to insure it sticks to the shrimp.
- Preheat your cooking oil in a deep sided pot or home fryer to 350 degrees.
- When the oil is ready place the shrimp in the hot oil and cook for 3 minutes or until they are the color of brown sugar.
- Remove from the oil, strain and season with salt, let cool for 4 minutes before eating.
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