If you live in Atlanta, you've most likely been to the Friday Happy Hour at Fontaine's in VA Highlands. Half priced appetizers (everything from crab legs and mussels to crab cakes and shrimp tacos) and $2.50 Sam Adams pints. This is my version of the shrimp tacos. I think it's unanimous that these are the best thing on the app menu (other than oysters. There's no beating fresh oysters). I took Dad Rick here the last time he was in town and he agreed. We don't agree on much so you can take that to the bank.
Blackened Shrimp Tacos
1 lb. medium or large uncooked, deveined shrimp (I use frozen)
1-2 tbsp blackening seasoning
1 tbsp vegetable or canola oil
1 avocado, sliced
1 tomato, chopped
Shredded lettuce or cabbage
Red onions, chopped or sliced thin
Cilantro or parsley, chopped
8-10 flour tortillas, warmed
2 tsp Sriracha sauce
2 tbsp dijon mustard
1/2 tbsp capers, rinsed well and chopped fine
1/3 cup mayo
1/8 tsp ground black pepper
Prepare the shrimp:
Submerge the shrimp in a bowl of room temperature water until defrosted. Remove shells and tails then pat dry on paper towels. Transfer to a bowl and cover with blackening seasoning until all the shrimp are coated (about 1-2 tbsp or just eyeball it). Let those marinate for a bit.
Make the sauce:
Combine all six ingredients in a small bowl until mixed well, starting with 2 tsp Sriracha. Taste and add more Sriracha to get sauce to the spiciness you like.
Cut your veggies:
This part is self explanatory. Cut what you think you need and put it all out how you want for serving.
Oh I forgot to mention, I don't like raw tomatoes. Some might say I hate them. You will not see them represented here so you'll just have to use your imagination.
Wrap your pile of tortillas in foil and heat in a 250 degree oven for about 5-10 minutes.
Back to the shrimp:
Heat a med to large saute pan over medium heat. Add oil and once heated add the marinated shrimp. There's no clear cut magic time to cook shrimp. Saute them about 2-3 minutes per side or until they are just pink. Remove from heat.
Serve the shrimp on the tortillas and squeeze lime juice over them. Top with lettuce, tomatoes, onions, avocado slices, remoulade and herbs.
Nom nom nom!
Makes 4 servings (2-3 tacos per person)