Shrimp and Tasso Tacos with Pickled Okra and Pepper Jelly

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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

Recipe type: Yield: 6 Prep time: Cook time: Total time:


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.

Ingredients:

  • 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

Directions:

  1. Combine the shrimp, Creole seasoning, garlic, and olive oil in a medium bowl.
  2. Allow to marinate for twenty to thirty minutes before cooking.
  3. Preheat oven to 300 degrees Fahrenheit.
  4. Heat a heavy skillet, preferably cast iron, over high heat.
  5. 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.
  6. Add the Salsa Fresca and cook until the shrimp are fully pink, two to three minutes. Set aside.
  7. Warm the tortillas in the oven for four to five minutes.
  8. 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.

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