Ingredients: |
Ingredients: 1 1/2 pounds large shrimp, peeled and deveined
2 tablespoons extra virgin olive oil
1-2 tablespoons cajun seasoning
1 tablespoon fresh thyme
kosher salt and black pepper
3 tablespoons salted butter
4 cloves garlic, chopped
warm tortillas, hard shells, shredded lettuce. and avocado, for serving
Jalapeņo Lime Crema
6 ounces cream cheese, or 1/2 cup sour cream
1/4 cup candied or pickled jalapeņos (see note)
2 tablespoons lime juice
1/4 cup chopped cilantro
Cilantro Lime Mango
1/2 chopped mango
1/4 cup chopped cilantro
zest from 1 lime
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Directions: |
Directions:1. Preheat the oven to 450° F.
2. On a baking sheet, toss the shrimp with olive oil, cajun seasoning, thyme, and a pinch each of salt and pepper. Arrange in a single layer. Roast 6-8 minutes or until the shrimp is cooked. During the last minute, pull the shrimp out, and add the butter and garlic. Switch the oven to broil and broil until lightly charred. Set the shrimp aside.
3. To make the crema. Mix all ingredients in a bowl. Taste, adding more jalapeņos as desired.
4. To make the mango salsa. Toss everything in a bowl and add a pinch of sea salt.
5. Spread/drizzle the cream onto the taco shells, I use hard. Stuff the lettuce, avocado, and shrimp into each shell. Top with additional cream and cilantro. Then I like to wrap my hard shell tacos with a warmed soft tortilla. Delicious!
Candied Jalapeņos: Bring 1/3 cup honey, 2-3 sliced jalapeņos, and 1 inch of thinly sliced peeled ginger to a gentle boil. Simmer over low heat for 2-3 minutes. Pour everything into a glass jar or bowl. Add a pinch of salt. Let cool. Keep stored in the fridge for up to 2 weeks.
Homemade Cajun Seasoning: mix 2 1/2 tablespoons smoked paprika, 2 tablespoons garlic powder, 1 tablespoon onion powder, 1 tablespoon dried oregano, 1 tablespoon dried thyme, 1 tablespoon chili powder, 1 tablespoon cayenne pepper, 1 1/2 tablespoons kosher salt, and 1 tablespoon of black pepper. Makes 3/4 cup. |
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