It’s Tuesday – which means taco night!!! This week, we chose Cajun shrimp tacos, since we both like a little spice and a little heat.
Our house is rarely out of Cajun seasoning – and not just any seasoning: Tony Chachere’s! We love to make Cajun pastas and blackened chicken, but this time we opted for blackened shrimp. Check out the recipe and tell us what you think!
1 lb of shrimp (medium size, 26/30 or 31/35 count)
4 Tbsp of Cajun seasoning (we use Tony Chachere’s)
3 Tbsp of butter
Cole slaw (pre-made or packet mix and cabbage)
Remoulade sauce (recipe below or pre-made)
Colby jack cheese, shredded
Clean and de-tail shrimp – get them shrimp naked and ready for some spice!
Add Cajun seasoning to shrimp and toss well until shrimp are coated in seasoning.
In large saucepan, melt butter and add half of the shrimp. Cook shrimp for 5 minutes, flipping halfway through cooking
Cook remaining shrimp and set aside.
Assemble tacos, adding 3-5 shrimp, top with cheese, then slaw and drizzle with remoulade.
3/4 cup of mayonnaise
2 Tbsp of ketchup
2 Tbsp of spicy brown or creole mustard
3/4 Tbsp of sweet paprika
1 tsp of prepared horseradish
1 tsp of pickle juice
1/2 tsp of Cajun seasoning
1 Tbsp of hot sauce
1 garlic clove, finely minced
Combine ingredients and enjoy!