I haven’t written a blog in quite a while. Various physical issues have been haunting me for the last few months, for one reason or another. The latest was a pinched nerve in my neck, which led to tremendous pain in my arm and my wife’s backside!
However, I am now feeling better, so it was time to get back in the kitchen!
We recently spent a long weekend in New Orleans, which is my favorite place in the world to eat…at least of the places in the world I have been. I am a big “bold flavor” kind of guy. For instance, I like French food, but sometimes I think I may be missing something because of the subtleness of the flavors. Give me a hearty gumbo, or a crawfish boil any day of the week, and I’m happy.
With this in mind, I decided to try to use some of those flavors, and decided to make Cajun Shrimp Tacos, with a Cajun Remoulade Slaw.
The shrimp was fairly easy. I just covered them with Emeril’s “Essence” seasoning for about 15 minutes or so, while I made the slaw. I bought precut slaw, but the dressing was made of low fat mayo, low fat sour cream, paprika, cayenne, Dijon mustard, and cider vinegar. (With all apologies, I can’t recall what chef I got this recipe from.)
Then I cooked the shrimp in a bit of grape seed oil, about a minute or so on each side, while heating some corn tortillas.
The assembly was the shrimp on the bottom of the tortilla, topped with the slaw.
On the good side, I really liked my idea of the slaw. My thought was that, if it wasn’t for the slaw, the dish would be all one note, texture wise. The slaw gave a nice crunch to an otherwise soft dish.
The bad side was I used too much heat in the slaw. My intention was to have something that would cool down the shrimp. Emeril Lagasse actually has a remoulade recipe that I have used before, which is not quite as hot as what I made this time, so I think I might go that route instead next time.
Calorie wise, the dish was not bad at all. Two tacos using small Corn Tortillas ended up 328 calories, 10 grams of fat. I will make this again, but with a different remoulade sauce.
I would also add that we had some slaw leftover, and later in the week we made chicken paninis and put the slaw on those…it was fantastic!