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 deveined
- 1 tsp Creole seasoning
- 1 tsp Minced garlic
- 1 tbsp Olive oil
- 6 oz Tasso, diced small
- 2 tbsp Salsa Fresca
- 6 6-in Flour Tortillas
- 1 cup Finaly shredded red and/or green cabbage
- 3 tbsp Pepper Jelly, warm
- 6 Whole picked okra pods, split lengthwise
- Sliced 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.