Blackened Shrimp Street Taco With Red Snapper Ceviche Recipes

BLACKENED SHRIMP STREET TACOS

Steps:

• In a medium sized bowl, whisk together all marinade ingredients.
• Add thawed shrimp to a large plastic bag and pour marinade over top. Seal bag and place in the refrigerator for 20-30 minutes. While the shrimp marinates, pre-heat the grill.
• Remove shrimp from the bag and place on grill-safe skewers. Place skewers on grill and cook over medium direct heat for 3-3 ½ minutes per side. Shrimp will curl and become pink as they cook.
• Once shrimp are cooked, take skewers off the grill and remove shrimp from the skewers. Remove tails from the shrimp and assemble with your preferred taco ingredients (my suggestions are in the recipe ingredients above, but customize as you see fit). Enjoy with Corona and Modelo for a fun and festive Cinco de Mayo meal!

BLACKENED SHRIMP TACOS

Steps:

• Combine the mayonnaise, sour cream, garlic, onion powder, cumin, salt, pepper, lime juice, honey and chipotle peppers in a small dish. Mix until well combined.
• Place the cabbage, carrots and green onions in a large bowl. Stir 1/2 to 3/4 of the dressing into the cabbage. Reserve the rest of the dressing for drizzling over the tacos. Cover the slaw and place in the refrigerator until later.
• In a small dish, combine the paprika, garlic powder, oregano, thyme, sugar, salt, cayenne, and pepper.
• Place the shrimp in a large bowl and toss them with a tablespoon of olive oil. Add the seasoning blend. Toss to coat the shrimp in the seasoning.
• Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the garlic and cook for 30 seconds. Working in batches, add the shrimp and sauté for 2 to 4 minutes until the shrimp are pink. Transfer the shrimp to a bowl as soon as they finish cooking.
• Place some slaw on a tortilla shell. Top with shrimp, mango salsa, green onions, and Cotija cheese. Serve with extra chipotle dressing and lime wedges.

SOPITO WITH RED SNAPPER CEVICHE

Steps:

• To make the ceviche:
• Combine the snapper and lime juice in a bowl and macerate in the refrigerator for 2 hours. Drain the juice and put the snapper in a bowl. Add the tomato, onion, cilantro, olive oil, chile, and season with salt and pepper.
• To make the sopitos:
• Combine the masa harina, water, and salt in a bowl and mix well to form a dough. Let rest for at least 20 minutes. Form the dough into small, shallow flat-bottomed cups, each one about 4 inches in diameter and 1/2-inch tall. Heat about 3 inches of corn oil in a saucepan and fry the sopito disks until golden. Keep warm.
• To serve:
• Fill the sopitos with the ceviche mixture. Garnish the top of each sopito with julienne radish and micro cilantro. Garnish the plate with radish halves seasoned with salt and olive oil.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

BLACKENED SNAPPER WITH CREAMY GRITS AND SOUTHERN COMFORT BARBECUE SAUCE

Steps:

• Heat a cast iron skillet over high heat for about 10 minutes. Melt butter in the skillet and then pour onto a plate. Dip each fillet in butter so that each side is coated. Sprinkle 1 side of each fillet with blackening seasoning. Place in hot skillet, seasoned side down, and then sprinkle other side generously with blackening seasoning. Cook about 2 minutes or until the underside looks charred. Turn and cook about 2 more minutes or until done.
• Spread creamy grits on 4 plates. Squeeze barbecue sauce in diagonal lines over grits. Place fish on top. Garnish with lemon wedges.
• Combine all spices and mix well.
• Bring heavy cream and water to a boil in a medium saucepan. Add butter, and salt and pepper. Slowly stir in grits and reduce heat. Cook approximately 20 minutes on low heat, stirring frequently. Set aside.
• Cook bacon to 3/4 done. Add peppers and onion and saute until tender. Carefully flame with Southern Comfort. Add remaining ingredients and simmer for 10 minutes. Let cool and transfer to squeeze bottle.

SHRIMP CEVICHE

Steps:

• Place the shrimp in a large mixing bowl. Add 1/2 cup lime juice and let stand for 15 minutes so the shrimp can "cook" in the lime juice (any less and it won't cook, any more and it toughens).
• Meanwhile, in a separate large mixing bowl, mix the remaining 1/2 cup lime juice, cucumbers, tomatoes, cilantro, red onions and serrano chile to incorporate evenly. Transfer the mixed vegetables into the shrimp bowl and mix well to incorporate. Season the ceviche with some salt. Serve with saltine crackers, bottled hot sauce and lime wedges if desired.

BLACKENED SHRIMP TACOS

Steps:

• Combine first 5 ingredients in a small bowl; set aside.
• Combine paprika and next 6 ingredients in a large zip-top plastic bag. Add shrimp to bag; seal and shake well to coat. Remove shrimp.
• Heat a grill pan over high heat. Coat pan with cooking spray. Add shrimp; cook 2 minutes per side or until done.
• Working with 1 tortilla at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred. Divide shrimp evenly among tortillas; divide tomato, avocado, and sauce evenly among tacos.