Spicy BBQ Shrimp Tacos - Featured Recipe - CookingDistrict.com
Featured Recipes

Spicy BBQ Shrimp Tacos

For these tacos we took the things we love about New Orleans preparation of shrimp, added another layer of bold flavor & heat with dried ancho chilies and fresh charred jalapeños, and put them in taco form. They are great for a family style Sunday night dinner with friends and family. They pack some heat so we suggest serving with ice cold Negro Modelo. Enjoy!
Categories: Mexican, Sandwiches, Seafood
Step 1
1/2 cup • Unsalted butter
1/2 cup • AP flour
4 cups • Finely chopped yellow onions
1 • Garlic clove • minced
1 • 14.5 oz can chopped tomatoes with juice
2 cups • shrimp stock (chicken stock works well too)
1/2 cup • chopped grilled jalapeños
1 tbsp • Worcestershire sauce
1 tbsp • Lemon juice
1 tsp • Ancho chile powder
1 • Bay leaf
1 tsp • Kosher salt
3 lb • Shrimp
In a large heavy bottomed pot, melt butter over medium high heat. Whisk in flower slowly and stir to make a roux the color of light copper. This should take about 8-10 minutes, but keep a careful eye on it.

Add the onions, celery, and garlic and cook for 10-15 minutes, until the vegetables start to soften.

Add the tomatoes, stock, grilled jalapeños, Worcestershire, lemon juice, chili powder, Cajun rub, salt and bay leaves.

Bring to a boil over high heat and then lower heat and simmer the mixture for one hour.

Add the shrimp and cook for about five minutes until the shrimp are cooked through.
Step 2
20 • Flour tortillas
1 cup • Cojita cheese
1/4 cup • Fresh cilantro • chopped
Grill the tortillas for a minute or so on each side.

Assemble tacos by adding shrimp with some sauce to grilled tortillas and top with queso fresco and cilantro.
To celebrate National Taco Day on October 4th, Mexicue has added a special Spicy BBQ Shrimp Taco to the menu for just one day only. Taco-enthusiasts will receive 2 for 1 tacos for just $9.00 and 1/2 priced ice-cold Negro Modelo when they stop by any Mexicue location all day on Saturday 10/4.


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