Category: Dinner
Romaine Shrimp Tacos and Creamy Slaw
The southwest flavor of these Romaine Shrimp Tacos are so simply amazing that you’ll think you ran to the border to get them. The spices of the cumin, old bay and chili powder gives it just the perfect kick. Classic ingredients that infuses the shrimp full with flavor. If you’re anything like me, just plain ole out of the box tacos just won’t cut it. It’s kinda like that saying “move over bacon… now there’s something meatier” lol. I often cook these twice a month and my family absolutely loves them. The smell is incredible and gives all vibes cool and refreshing. It’s so magical when you combine cilantro, sour cream, red onion and avocado to a grilled shrimp. I love to stack my taco with every garnish I can find, however, it can get a bit messy at times. In order to make your taco more manageable, dice each shrimp into 3’s. I paired these Romaine Shrimp Tacos with white jasmine rice and black beans to complement the meal and the left over coleslaw that’s full of creamy deliciousness that’s a real treat. Go ahead and kick the typical tacos and give these a try. You won’t be disappointed!!
Romaine Shrimp Tacos and Creamy Slaw
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Ingredients
- 1½ pound medium shrimp peeled and deveined
- 8 romaine hearts
- 1 tablespoon canola oil
- 1/4 teaspoon old bay
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon sea salt
- 1/4 red onion diced for garnish
For Coleslaw and Taco Sauce
- 1½ cup sour cream
- 2 tablespoons canola oil
- 1 clove garlic minced
- 1/2 small jalapeno seeded
- 3/4 cup fresh cilantro leaves
- 1/4 teaspoon sea salt and pepper to taste
- Zest and juice of 1 large lime
- 3 cups shredded coleslaw mix
Instructions
- Rinse and pat dry the shrimp dry.
- Drizzle with 1/2 tablespoon canola oil and sprinkle with the chili powder, old bay, cumin, and salt.
- Toss shrimp to coat and set aside
- Blend the sour cream, canola oil, garlic, jalapeno, cilantro, salt, lime zest, and lime juice.
- Place the cabbage in a mixing bowl and toss with about 1/2 of the sauce.
- Save some of the sauce for serving.
- Heat 1/2 tablespoon of canola oil in a large nonstick skillet over medium high
- Add the shrimp and sauté for 2 minutes per side.
- Remove shrimp from pan and transfer to a plate.
- To serve, fill the Romaine hearts with 4-5 shrimp
- Then top with the coleslaw, extra sauce, a drizzle of lime juice, diced red onions, avocado slices, cilantro and lime wedges.
- Serve immediately
Recipe Notes
***once the shrimp is cleaned and deveined, dice into 3 pieces to ensure that the taco doesn't get too heavy or messy***
Butter Basted Pork Chops
Thick-cut chops and steaks are an impressive center to any meal. Pork is notorious for easily becoming dry and tough if it’s overcooked, and working with an extra-thick cut of meat only compounds this dilemma. So how do you cook it to perfection? A perfectly […]
Buttermilk Fried Chicken
Buttermilk Fried Chicken
Ingredients
- 8-10 chicken drumsticks or chicken parts of choice
- 6 cups of canola oil
- 1/2 tablespoon of sea salt
- 1/2 tablespoon of freshly ground black pepper
- 1/2 tablespoon seasoned salt
- 2 teaspoons paprika
- 1/2 tablespoon granulated garlic powder
- 1 egg beaten
- 1 cup of buttermilk
- 3 cups of flour
- 1 1/2 cup of cornstarch
- fresh ground black pepper
Instructions
- Season the chicken with salt, pepper, seasoned salt, paprika and garlic powder.
- In a large bowl, combine the flour and cornstarch.
- Heat canola oil in med-high heat in a cast iron skillet and allow it to get hot.
- Combine the chicken, egg and buttermilk and coat well.
- Dust each piece of chicken in the cornstarch & flour mixture and shake off any excess.
- Place each piece of chicken into the oil and fry until golden brown. Drain on paper towels or paper bag to remove excess oil. Serve while hot.
Creamy Cajun Red Beans
All white everything… of course not. Except those CREAMY, CAJUN RED BEANS. If you’re from New Orleans, you know exactly what brand they are. Red kidney beans are as ubiquitous a symbol of New Orleans as the fleur-de-lis, a rite as common as Carnival. The […]
Spicy Crawfish Etouffee
Spicy Crawfish Etouffee
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Ingredients
- 1/3 cup chopped onion
- 1/3 cup chopped celery
- 1/3 cup chopped green pepper
- 1 tablespoon canola oil
- 1 garlic clove minced
- 1 can 14-1/2 ounces diced tomatoes, undrained
- 1 can 8 ounces tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- Dash hot pepper sauce
- 1 pound cooked medium crawfish tails frozen or peeled
- cooked rice
Instructions
- In a large skillet, saute the onion, celery and green pepper in oil until tender.
- Add garlic; saute 2 minutes longer.
- Stir in the tomatoes, tomato sauce, Worcestershire sauce, sugar, salt, chili powder and pepper sauce.
- Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened.
- Add crawfish; cook 4-5 minutes longer. Serve with rice if desired.
