Cajun Shrimp Tacos With Creamy Corn Slaw Recipes
CAJUN SHRIMP TACOS WITH CREAMY CORN SLAW
Lionel Richie once famously told us "karamu, fiesta, forever," and while we only know what two of those words mean, we assume "karamu" is something stupendously awesome, off the chain good, a party that never ever ends. These tacos are full of that "karamu" quality, a fiesta in the mouth that you'll wish lasted forever. Shrimp, green bell pepper, slaw, corn... with some crispy jalapeños on top, this meal will have you dancing on the ceiling. Whoops, wrong Lionel Richie song. Tip: Want to get the most juice out of your lime? Before cutting, microwave for 15-20 seconds to "soften" the fruit. Then, gently roll the softened fruit on your work surface while pressing on it with your palm. Finally, give yourself some serious mechanical advantage by placing a cut half in between the arms of a pair of tongs to make squeezing much easier.
Provided by Chef Scott Gorsky
Time 35m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Before You Cook If using any fresh produce, thoroughly rinse and pat dry Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using 16 oz. shrimp, follow same instructions as 8 oz. shrimp. If using flank steak, separate steak strips into a single layer and pat dry. Season with a pinch of salt and Cajun seasoning. Follow same instructions as shrimp in Step 3, stirring occasionally until no pink remains, 4-6 minutes. If using diced chicken, follow same instructions as shrimp in Steps 1 and 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes. 1 Prepare the Ingredients Halve lime. Juice one half and cut other half into wedges.Stem, seed, remove ribs, and slice green bell pepper into 1/4" strips.Peel and halve shallot. Slice halves into thin strips.Pat shrimp dry, and season all over with Cajun seasoning. 2 Make the Creamy Corn Slaw Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat. Add corn to hot pan and cook undisturbed until slightly charred, 2-3 minutes.Transfer cooked corn to a mixing bowl. Add slaw mix, sour cream, and 1 Tbsp. lime juice to bowl and thoroughly combine. Set aside.Wipe pan clean and reserve. 3 Cook the Shrimp Return pan used to cook corn to medium heat.Working in batches if necessary, add 2 tsp. olive oil and shrimp to hot pan. Cook until lightly charred and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Transfer shrimp to a plate.Reserve pan, no need to wipe clean. 4 Cook the Vegetables Return pan used to cook shrimp to medium-high heat. Add 1 tsp. olive oil, green bell pepper, and shallot hot pan. Stir often until tender, 4-6 minutes.Return shrimp and any accumulated juices to pan. Cook until heated through, 30 seconds.Remove from burner. 5 Assemble Tacos and Finish Dish Wrap tortillas in a damp paper towel and microwave, 30 seconds.Plate as pictured on front of card, filling tortillas with shrimp and vegetables, creamy corn slaw, and crispy jalapeños (to taste). Squeeze lime wedges over tacos to taste. Bon appétit!
Nutrition Facts :
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- Prepare the shrimp: In a medium bowl, combine the shrimp, seasoning, oil and a few generous cracks of fresh black pepper. Toss to coat the shrimp. Transfer to the refrigerator while you prepare the slaw and sauce. Alternatively, cover and refrigerate up to overnight.
- Make the remoulade: Place all the ingredients in a small mixing bowl and stir to combine well. Set aside in the refrigerator to allow flavors to marry.*
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- Meanwhile, cook the shrimp: Heat a large skillet over medium high heat. Add the shrimp in a single layer and sauté, stirring occasionally, about 5-8 minutes or until the shrimp are cooked through.
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