Louisiana Shrimp Tacos

Main Course

Recipe courtesy of Louisiana Kitchen & Culture

makes 6 tacos

Ingredients: 

Louisiana Shrimp Tacos

  • 1 tablespoon salt plus more to taste
  • 1 teaspoon lime zest
  • 1 pound peeled and deveined Louisiana shrimp
  • 1 tablespoon butter
  • 1 tablespoon minced garlic
  • 1 small red bell pepper, thinly sliced
  • ½ teaspoon cumin, lightly toasted
  • red pepper flakes to taste
  • 6 small flour or corn tortillas

For serving: shredded lettuce, chopped cilantro, lime wedges, minced jalapeño pepper, cubed ripe avocado, Mexican crema, Pico de Gallo (method follows)

Pico de Gallo

  • 1½ cups finely diced ripe tomatoes, preferably Roma
  • ½ cup finely diced white onion (see note)
  • ½ cup chopped fresh cilantro
  • 1 or 2 minced jalapeño peppers, optional
  • 1 tablespoon lime juice or to taste
  • 1 teaspoon salt or to taste
  • ½ teaspoon lightly toasted cumin

Combine all ingredients and set aside for flavors to meld; about 30 minutes. Stir occasionally and taste for salt and lime. It’s best eaten shortly after preparation, but will keep, refrigerated, for a day.

Note: If you want to soften the bite of the onion, soak it in ice water for 20 minutes then drain. It will mellow.

Louisiana Shrimp Tacos

Click image to enlarge

 

Method: 

For the tacos:

Whisk the salt and lime zest in just enough water to cover the shrimp when spread in a single layer; a pie plate works well. Add the shrimp, making sure they’re completely submerged, and set aside for 10-15 minutes.

Melt the butter in a sauté pan over medium-high heat. When the foaming subsides, add the bell pepper and sauté until softened and beginning to color, 3-4 minutes. Add the garlic and cook until fragrant, about 1 minute. Quickly drain the brined shrimp and add to the pan; cook, stirring, until the shrimp are just cooked through; time will depend on the size of the shrimp. Remove from the heat and stir in the cumin and red pepper flakes; taste and add salt if desired. Keep warm.

For the tortillas: Just before you start the sauté process put a cast iron skillet over medium heat; by the time you’re done with the shrimp it will be hot enough to cook the tortillas. Increase the heat to high and cook tortillas 1 at a time, flipping each once. It will take just a minute or two on each side. You’ll get some blackened spots and they’ll puff.

Set out the garnishes and let guests assemble as desired.



 

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