Chef Marcus Samuelsson

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NWK - Shrimp Tacos

Prep Details

YIELD 4 servings

INGREDIENTS

FOR THE SHRIMP SPICE

  • ¼ cup tomato powder

  • ¼ cup smoked paprika

  • 1 cup Wondra flour

  • 3 tablespoons chipotle chile powder

  • 1 tablespoon kosher salt

FOR THE SHRIMP TACOS

  • Canola oil, for frying

  • 2 garlic cloves, peeled

  • 1 pound shrimp, peeled and deveined

  • Kosher salt

  • 8 corn tortillas

  • 2 limes, cut into eighths

FOR THE PICKLED CABBAGE

  • 2 cups apple cider vinegar

  • ⅔ cup lime juice

  • ¾ cup water

  • ¾ cup sugar

  • 1 bay leaf

  • 1 garlic clove, peeled

  • 1 Scotch bonnet or habanero pepper, one side slit open with the tip of a knife

  • 6 sprigs of fresh thyme

  • 1 head red cabbage, cored and thinly sliced

DIRECTIONS

MAKE THE SHRIMP SPICE

  1. Whisk all the ingredients together in a shallow bowl.

MAKE THE PICKLED CABBAGE

  1. Bring the vinegar, lime juice, water, sugar, bay leaf, garlic, pepper, and thyme to a boil in a medium saucepan.

  2. Put the cabbage in a large, heatproof bowl and pour the boiling pickling solution over it.

  3. Cover with plastic and set a plate on top to keep the cabbage submerged. Let sit for 2 hours. Pack into 1-pint jars and refrigerate for at least 3 hours before serving. The cabbage will keep for up to 1 month.

MAKE THE TACOS

  1. Pour about 1 inch oil into a cast iron skillet. Add the garlic and heat to 350 F

  2. Dredge the shrimp in the fish spice, patting off excess, and place on a plate.

  3. Fry the shrimp in batches until golden brown, 2 to 3 minutes. Transfer with a skimmer or slotted spoon to paper town to drain. Sprinkle with a little kosher salt.

  4. Heat the tortillas in a hot, dry skillet until pliable and browned in spots, about 20 seconds a side.

  5. To serve, pile shrimp onto the tortillas and top with cabbage. Serve immediately with lime wedges.