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!
This looks like a winner of a dish---definitely has prominent flavors and textures. I like making slaw as well---but I don't add any of the creamy elements...which keeps the slaw nice and crunchy. It's not unlike some of the ingredients you used, so here it is: The dressing is made in a large bowl with apple cider vinegar, coarse grain mustard, a dash of horseradish mustard, black pepper, a dash of honey, and I whisk it all together. I put the shredded cabbage on top and toss it until coated. I also like to add dried cranberries into the mix (walnuts could work took if you have them).
ReplyDeleteAnyway, this has a great crunch...a little sharpness--yet a coolness when out of the fridge. I just like it because it doesn't have mayo or cream.
Keep on writing and Keep on cooking!