Cajun Jumbo Shrimp Tacos with Corn, a Peach & Koriander Salsa and Roasted Pepper Aïoli

Cane Sugar Free  Dairy Free   Egg Free   Gluten Free  Vegetarian

Serves 4

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If there is something I go nuts about it’s Shrimp. Big plump juicy Shrimp. Very fresh, from the market.

Saturdays is usually the day we eat fish or seafood since it is market day. Fish from the supermarket just doesn’t appeal to me, all packaged up in plastic.

I fry the Shrimp on high heat so they stay nice and juicy. Don’t over cook your Shrimp because they will become tough and that would be a real shame.

You can prepare the salsa and Aïoli in advance or even the night before. Then you could have dinner on the table in a matter of minutes. And I am sure you will please the entire family with these delicious Tacos.

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Ingredients;

1 lb. Jumbo Shrimp, peeled and cleaned

4 Whole unpeeled very Large Shrimp, to serve alongside

8 or more Taco Shells

1 C. Corn Kernels, fresh or from a can

1 tbsp. Olive Oil

Salt

a small bunch of Koriander

2 tbsp. Cajun Seasoning (store bought or make your own, see below.)

Shredded Lettuce to serve

Shredded red Cabbage to serve

Lemon wedges to serve

Note: if you use store bought Cajun Seasoning don’t use extra salt.

 

Cajun Seasoning Blend:

2 tbsp. Onion powder

2 tbsp. Garlic powder

2 tbsp. Oregano

2 tbsp. dried Basil

1 tbsp. Dried Thyme

2 tbsp. Ground Black pepper

1-3 tsps Cayenne Pepper

5 tbsp. smoked Paprika

 

 

Peach Salsa;

2 Peaches, peeled and diced

2 tbsp. Koriander, chopped

1 red Chili, deseeded and chopped fine

1/2 Red Bell Pepper, diced small

Juice of half a Lemon

1 tbsp. Olive Oil

1 small Onion, peeled and diced very small

Salt and Pepper

 

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Roasted Red Pepper Aïoli;

1 1/2 C. Mayonaisse

2 Garlic cloves peeled and grated

1 Roasted Pepper from a jar, patted dry on kitchen paper

Sat and Pepper

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Method;

Start by making the Aïoli so the flavor can develop. You can make this the night before too. Drain de Pepper well and pat dry. Put all the remaining ingredients in a food processor and blitz a few times until smooth. Put in a bowl and place in the ridge until ready to use.

The for the Peach Salsa, place all the ingredients in a bowl and mix gently until combined. Put in a bowl and place in the fridge until ready to use.

Pre heat the oven for the tacos according to package instructions.

For the Shrimp, Rinse the seafood under cold water and pat dry thoroughly on kitchen paper. In a bowl combine the peeled Shrimp with the Olive Oil and Cajun seasoning and season with salt if necesarry.  Mix well. Drain the Corn if it is canned.

Heat a griddle pan and spray lightly with some oil. Grill the large Shrimps for about three minutes on each side until cooked. Season with some salt.

Heat another large frying pan. When hot add the the Shrimp with all the oil. Fry on high for about 4  minutes. Do not overcook or they’ll become tough. After 4 minutes add the corn and fry for one or two more minutes just enough to heat up. Serve immediatly with…

Shredded Lettuce

Red shredded Cabbage

Tomato slices

Peach Salsa

Roast red Pepper Aïoli

Lemmon wedges

Chopped Koriander

Enjoy!

 

Myra XO!

 

Looking for more great recipes to try?  Be sure to check out this Thai Fish Parcels   

 

11 thoughts on “Cajun Jumbo Shrimp Tacos with Corn, a Peach & Koriander Salsa and Roasted Pepper Aïoli

  1. Anna says:

    You take absolutely BEAUTIFUL pictures! I’m working on my picture quality and hope to get to your level someday 🙂 Also very hungry after seeing this recipe!

  2. koolkosherkitchen says:

    I am really eager to try this recipe, and we are so lucky we have kosher “fake shrimp” to use! The cajun seasoning will remind my husband of New Orleans where he grew up. Thank you for sharing!

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