I’m not sure if I’ve shared this fact with you yet, but I unfortunately have a fish allergy… This is why you don’t see many seafood dishes featured here. In my mind, this is the one main impediment to my becoming a great all-around chef. :/ I’m okay with cooking seafood (for the most part), but I never truly know how it tastes. I rely on what I’ve learned in school and other sources whenever I need to prepare an ingredient from under the sea. Luckily, my impediment doesn’t apply to shellfish so I can eat all the oysters, scallops, and shrimp I want without fear for my life – woohoo!!! (Don’t worry, I won’t actually die if I eat the other stuff.) Many with a seafood allergy are the opposite of me and are fine with salmon, tuna, etc., but can’t touch a lobster with a ten foot pole. I’ve been told by those without my culinary handicap that I got the good end of the deal between the two, so I take on the glass half full mindset when it comes to this.
Ingredients:
- shrimp (peeled and deveined)
- paprika
- cumin
- cayenne pepper
- salt
- black pepper
- garlic powder
- neutral oil (i.e. canola, corn, or vegetable)
- corn
- butter
- cheddar cheese
- lettuce
- corn tortillas
Procedure:
- Season the shrimp with the spices listed above, toss in enough oil to coat, and place in the refrigerator for 30 minutes.
- Check the seasoning by sauteing off one of the shrimp, give it a taste, and adjust as necessary.
- Once the seasoning has been perfected, continue cooking off the rest of the crustaceans.
- Separately, I took some frozen corn and cooked it in a little bit of butter and then seasoned with salt and pepper.
- Assemble your tacos by placing a few shrimp (be sure to remove the tails!), some corn, lettuce and cheese on your warmed corn tortillas.
Enjoy!
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