These shrimp tacos* are super simple, combining bright flavors with a kick of heat. I found the original recipe here on Design*Sponge, one of my favorite blogs, and simplified for the sake of time/impatience. For instance, I used store-bought corn tortillas, modified the blackened seasoning, and swapped grilled peaches for the spiced peach jam. If I may say so, it's still tasty as hell. Recipe after the jump...
*Yes, I eat sea creatures on occasion
1 lb cleaned shrimp
3 large, ripe peaches
1/2 large red onion, diced
whatever else you like in your taco (I bought some sweet corn and tomatillo salsa)
1 teaspoon sea salt
1 tablespoon granulated sugar
1/2 tablespoon granulated garlic
1/2 tablespoon onion powder
1/2 tablespoon dried thyme
1/2 tablespoon dried oregano
1/2 tablespoon hot paprika
1 teaspoons freshly ground black pepper
1. Caramelize that onion
2. Slice that lime
3. Pat shrimp dry and put in zip-lock bag. Pour seasoning into bag and coat shrimp well.
4. Pam a medium-size skillet (yes, I made Pam a verb) over medium heat. Add shrimp to skillet, stirring constantly. When the shrimp turn pink and opaque, they are done. Remove from the heat as soon as the shrimp are done.
5.Peel and slice peaches in half. Place halves on grill or cast-iron skillet until grill marks appear.
6. Put everything out on the table. Microwave some of those tortillas for a minute or two. Oh, you fancy, huh?