Spicy Shrimp Tacos
July 14, 2007
A few years ago when we were in New Orleans, Louisiana, we had the best shrimp tacos at this little restaurant in the French Quarter. It was spicy, blackened shrimp and rice inside a tortilla with salsa, lettuce and tomato. Well tonight I made my version of a spicy shrimp taco. I didn’t have any blackening seasoning so instead I “kicked it up a notch” with Emeril’s Bayou Blast .
It’s a quick meal that’s great for summer since you don’t have to heat up your whole kitchen by turning on your oven. They turned out really great!
Spicy Shrimp Tacos for 2
1/2 lb small frozen shrimp-defrosted and tails removed (you could also use fresh)
2 Tbsp olive oil
1/4 white onion, finely chopped
1 clove garlic, minced
1 Tbsp Emeril’s Bayou Blast
1/2 tsp each salt and pepper
1 bag white or brown Minute Rice
1/4 cup chicken broth
Cook rice as directed on the package and set aside. Heat olive oil in a skillet over med/hi heat. Add chopped onion and garlic and cook for 3-4 min. Add shrimp and Bayou Blast seasoning, tossing with shrimp to coat. Cook 3-5 min or until shrimp are pink and heated through. Add chicken broth to deglaze the pan and also to add moisture so the rice doesn’t dry out. Add cooked rice to the pan. Add salt and pepper and stir to combine all ingredients.