Featured recipe from Nate Kelly, Juan’s Flying Burrito: A Creole Taqueria.
Nate Kelly, general manager of Juan’s Mid City, came up the idea for this playful riff on the famed Shrimp Henican from swanky Commander’s Palace.
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Shrimp and Tasso Tacos with Pickled Okra and Pepper Jelly
Featured recipe from Nate Kelly, Juan’s Flying Burrito: A Creole Taqueria. This is playful riff on the famed Shrimp Henican from swanky Commander’s Palace.
18 Medium Gulf shrimp, peeled and deveined1 tsp Creole seasoning1 tsp Minced garlic1 tbsp Olive oil6 oz Tasso, diced small2 tbsp Salsa Fresca6 6-in Flour Tortillas1 cup Finaly shredded red and/or green cabbage3 tbsp Pepper Jelly, warm6 Whole picked okra pods, split lengthwiseSliced green onions, for garnish
- Combine the shrimp, Creole seasoning, garlic, and olive oil in a medium bowl.
- Allow to marinate for twenty to thirty minutes before cooking.
- Preheat oven to 300 degrees Fahrenheit.
- Heat a heavy skillet, preferably cast iron, over high heat.
- Add the shrimp and tasso and sear, turning as necessary until shrimp are just pink and the fat begins to render from the tasso, about three minutes.
- Add the Salsa Fresca and cook until the shrimp are fully pink, two to three minutes. Set aside.
- Warm the tortillas in the oven for four to five minutes.
- To serve, divide the shrimp and tasso evenly among the tortillas. Top each with cabbage, then drizzle with a half tablespoon warm pepper jelly and two okra spears. Garnish with green onions, if desired.