Smokin Datil Shrimp Tacos (serves 4) - Recipe by Wes Monty -
FRIED SHRIMP
1.5 pounds 31/50 peeled/deveined gulf shrimp (reserve 1/2 for frying and 1/2 for poaching)
Oil for frying
6 oz buttermilk
1 egg
1 cup Louisiana Fish Fry breading
1/2 cup bread crumbs
1 cup flour
1 tsp salt
1 tsp pepper
1/4 red cabbage (shredded)
1 large tomato (diced)
4 green onion (thinly sliced)
8 flour tortillas
2 cups boiled peanuts (shelled and chopped)
Cilantro (washed)
Mix buttermilk and egg together. Mix fish fry breading and flour together. Dredge shrimp in flour mixture. Add to buttermilk/egg mixture. Re-dredge in flour mixture. Fry in batches at 350 for 2 minutes.
POACHED SHRIMP
1 lemon
2 bay leaves
1 tbsp salt
1.5 quarts water
In a 2qt saucepan, add water, whole squeezed lemon, bay leaves, and salt and boil 2 minutes, drain and chill.
Add chilled shrimp to 2 tablespoons of the Smokin Datil Aioli.
SMOKIN DATIL AIOLI
1/2 cup Mayonnaise
1/3 cup sour cream
2 tbsp lime juice
3 tbsp Smokin Datil Sweet Heat
tsp garlic powder
1/2 tsp onion powder
Mix ingredients together and chill.
TACO ASSEMBLY
Heat flour tortillas in pan or grill. Add fried shrimp. Add shredded red cabbage. Add poached shrimp in aioli. Add tomato, green onion, chopped peanuts, cilantro. Add SMOKIN DATIL to taste.