Over the past few weeks, the Epicurean has received two requests for blackened dishes. One from Sundowners, for their lightly blackened Yellowtail with warm mango salsa, and then again this week for Blackened Shrimp Tacos with Chipotle Sour Cream from Senor Frijoles. The secret to both recipes is the quality of the blackening spice, the higher the quality of the ingredients, the better the outcome of the dish. It is also important with any blackening spice, or mixed spice mixture, that you shake the container well before using, so that you do not end up with the heavier spices, like salt, in the bottom of the container. So try these delicious shrimp tacos, and let me know what you think.


Blackened Shrimp Tacos with Chipotle Sour Cream

Senor Frijoles Mexican Restaurant, mile marker 104, bayside, Key Largo, 305.451.1592



Makes 4 servings



2 pounds fresh shrimp, approximately 16 to a pound, peeled and deveined with tails removed

2 ounces Black Caesar’s Blackwater Blackening Spices (or other high quality blackening spices)

4 Tablespoons oil

12 soft corn or flour tortillas

¼ head of red or green cabbage

¼ bunch of cilantro, chopped

2 tomatoes, diced

1 lime, juiced

1 medium yellow onion, diced

2 tablespoons sour cream

1 tablespoon chipotle peppers diced

2 limes



Lightly dust shrimp with blackening spice, being careful not to make the shrimp too spicy. Mix tomatoes, onions, and cilantro, and lime juice and place in a bowl for pico de gallo. Mix sour cream and chipotle peppers, and set aside. Place oil in a cast iron sauté pan and place over medium heat, and heat oil until it is very hot (but not too hot, as we don’t want you to burn your house down). Add shrimp to sauté pan and cook for 2 -3 minutes per side, until shrimp are white throughout. Remove from heat immediately, so that you do not overcook the shrimp. While the shrimp are cooking, place tortillas inside a damp towel, and heat in microwave for approximately 30 seconds, to steam tortillas. Remove shrimp sauté pan and place inside tortillas, folded to make taco shells. Fill shells with cabbage, pico de gallo, chipotle sour cream. Serve with extra limes and cilantro on the side. Enjoy!

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