A well-made salad must have a certain uniformity; it should make perfect sense for those ingredients to share a bowl.
Since the shrimpers are bringing in decent sized shrimp I decided on another easy dinner…crispy shrimp tacos
I called them surprise shrimp tacos because halfway through the chipotle adobo sauce I decided to make a salsa. Well, Rick Bayless’ sauce recipe was the plan, but I just turned it into what I thought would make a good salsa to go with the crispy shrimp tacos, just plain lazy I was…magically some of it ended up as the dressing for the red cabbage, green cabbage, and red onion slaw, all the veggies very thinly sliced and soaked in ice water for several hours before draining and spun dry. You can use as much of the dressing as you like depending on the amount of cabbage you are making, for us it was about 1/4 small red cabbage and 1/4 small green cabbage… I lightly dressed the slaw. Prepare your favorite tortillas and keep warm until you are ready to make the tacos.
Dredge the shrimp in a simply seasoned fish fry further seasoned with Phillips seafood seasoning while you heat up canola oil to fry the shrimp in and it just takes minutes to fry the shrimp, drain on paper towels or a rack on a sheet pan, sprinkle fresh chopped cilantro if you like…assemble your tacos and chow down.
Chipotle Salsa adapted from Rick Bayless
1 can fire roasted tomatoes
1 tablespoon chipotle in adobo…really spicy hot, so maybe add less, taste and then go from there
2 tablespoons EVOO
1 1/2 – 2 tablespoons red wine vinegar
1 1/2 – 2 tablespoons honey
salt & pepper to taste
2 tablespoons chopped cilantro
Add all ingredients to a food processor or immersion blender container… a few pulses and blend to desired chunkiness.
*Use salsa for a slaw or just on the shrimp in your tacos.