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Bayou fried shrimp, cilantro slaw, pickles, and spicy crema piled high on warm corn tortillas with green onions.
Yield: 4 Servings; 2 tacos each
Cilantro Slaw
1 tablespoon fresh lime juice
2 tablespoons olive oil
1/8 teaspoon minced garlic or a dash of granulated garlic
1/8 teaspoon Kosher salt
1/8 teaspoon ground white pepper
1 1/2 cups shredded green cabbage (about 5 1/2 ounces by weight)
1/4 cup finely chopped yellow onions
1 teaspoon finely chopped cilantro
Refrigerator Dill Pickles (makes 4 pickles)
4 small Persian cucumbers, about 4 to 6 inches each
1/2 cup apple cider vinegar
3 tablespoons Kosher salt
3/4 cup water
1/3 cup granulated sugar
3/4 cup fresh dill, loosely packed
1 peeled garlic clove
2 teaspoons whole yellow mustard seeds
Bayou Fried Shrimp
3/4 cup whole milk
1 tablespoon liquid egg or egg replacement
1 teaspoon yellow mustard
1/2 teaspoon paprika, divided
1/8 teaspoon cayenne pepper, divided
1/8 teaspoon garlic powder, divided
1 pound peeled & deveined large shrimp (26-30 per pound)
4 ounces seasoned "Fish Fri" or seafood breader (see Chef Tips)
Oil for deep frying (see Chef Tips)
Spicy Crema
3/4 cup sour cream
2 teaspoons Worcestershire sauce
1/2 teaspoon garlic powder
2 teaspoons honey
2 teaspoons horseradish
4 teaspoons Dijon mustard
2 teaspoons hot sauce
2 teaspoons Cajun seasoning
Bayou Shrimp Po'Boy Tacos
8 6-inch yellow corn tortillas
2 cups cilantro slaw
1 cup very thinly sliced refrigerator dill pickles
1/2 cup ripe red tomatoes, chopped small
1 pound Bayou fried shrimp
1 cup spicy crema
1 green onion, thinly sliced on the bias
Eggs, Milk, Shellfish
Nutritional InformationTo Prepare Cilantro Slaw:
In a large bowl, combine lime juice, oil, garlic, salt and pepper for dressing. Mix until well-blended. Add in cabbage, onion, and cilantro. Toss gently to evenly coat. Cover and keep refrigerated for at least 15 minutes, up to 1 day.
To Prepare Refrigerator Dill Pickles:
Wash the cucumbers and remove any soiled or spoiled cucumbers. Place the vinegar, salt, water, and sugar in a saucepan. Bring to a boil to make marinade. Place the cucumbers, dill, garlic, and mustard seeds in a mason jar or similar container with a lid. Stir to combine. Pour the hot marinade over the cucumbers, ensuring they are submerged. Allow to cool to room temperature or cool quickly in an ice bath. Cover and keep in the refrigerator for at least 30 minutes, up to 2 days.
To Prepare Bayou Fried Shrimp:
Whisk the milk, egg, mustard, and 1/8 teaspoon of paprika, cayenne pepper, and garlic powder in a bowl. Cover the egg mixture over the shrimp and refrigerate for 1 hour to marinate. Drain and discard excess marinade. Combine fish fry mix and 3/8 teaspoon each of paprika, cayenne pepper, and garlic powder. Dredge shrimp in the mixture. Heat oil over medium heat to 375 degrees Fahrenheit. Deep fat fry shrimp in small batches for 3 minutes or until just cooked through and golden brown with an internal temperature of 145 degrees Fahrenheit. If oven-frying, preheat the oven to 400 degrees Fahrenheit. Place a wire rack over a baking sheet and spray with non-stick spray or vegetable oil. Lay the shrimp on the rack with plenty of space between them. Bake for 8 to 12 minutes or until golden brown with an internal temperature of 145 degrees Fahrenheit. Keep warm until ready to enjoy.
To Prepare Spicy Crema:
Whisk all ingredients together in a large bowl until well-mixed. Cover and keep in the refrigerator until ready to use, up to 3 days.
To Assemble Bayou Shrimp Po’Boy Tacos:
Heat tortillas in a dry skillet on medium heat for about 30 seconds or until soft and pliable. Place 2 tortillas on each plate. Place the following on top of each tortilla in order:
– 1/4 cup cilantro slaw
– 2 tablespoons sliced pickles
– 1 tablespoon diced tomatoes
– 2 ounces Bayou fried shrimp
– 2 tablespoons spicy crema
– 1 teaspoon sliced green onions.
Enjoy immediately while they are hot!
