While down in the low country this week, we had to have some fresh shrimpies! So off to the dock we went. Jon came back with a fresh catch of 21/25’s shrimp. (Do you know what those numbers mean? I always have a hard time with it, but Joe keeps me straight. The numbers represent how many shrimp per pound you’ll get. So that means you’ll get on average 23 shrimps in 1 lb.)
We had decided to make tacos so our toppings were: avocado, tomatoes, cilantro, and crisp cilantro slaw. The slaw was the pièce de résistance! (See the recipe below.)
For the shrimp we peeled and de-veined them. Seasoned them with salt, pepper, garlic, old bay and chili powder and lime juice. (Just a dash of all of that.) Heated the pan up – added olive oil to the pan and cooked them until they were not translucent any more. Be careful not to over cook – they’ll be chewy if you do.
Now this is the goodness I was talking about above – cilantro slaw. We literally threw this together but boy we were loving it. This is what really made the whole taco make sense.
|1/2 head cabbage, sliced thin||2 tbsp Red Wine Vinegar|
|1/4 Vidalia onion, sliced thin||2 tbsp Honey|
|1/4 bunch cilantro, rough chopped||Salt & Pepper to taste|
|1 tbsp olive oil||1 jalapeno, diced with seed|
|Juice of 1 lime|
Mix together and let marinate. We actually made this the day before because we had planned to have our tacos on Sunday but there were no markets open to buy our shrimp – so we ended up having it on Monday. We were just pulling items from the pantry – you could always add red cabbage, carrot and maybe some jicama would be nice too!
We love anything that suggests Mexican food. This was a pretty healthy option and it tasted soo good! It probably had a good amount to do with the fresh out of the water shrimp!
Let me know if you try the slaw would love to hear what you think!!