Wild Louisiana Shrimp & Garlic Annatto Butter Tacos
by: Eric Sharpe MDF Contributor and Regional Director
-Serves 4 People-
Description:
Summer and Shrimp, like Peanut Butter and …..You get the point. This is a great way to change up “Taco Tuesday” which is a regular around our house, and an easy excuse to have a few folks over for tacos and margaritas when the temperature pushes 100 degrees.
Ingredients:
2 Lbs., Pealed and Deveined, 16-20 size Wild Shrimp, preferably Whites or Pinks
1 Tbs Baking Soda
3 Cups Water
*****
1 ¼ Stick unsalted Irish Butter
3 ears fresh corn, kernels removed. Search your local farmers market, we love silver queen for the silky sweetness and consistent crunch!
1 poblano pepper, small dice
½ sweet yellow onion, sliced thin
6 cloves garlic, sliced
1 Tbs Annatto Seed, fine crushed
1 tsp, Dried Chipotle powder
1 Tbs Kosher Salt
*****
¼ Bunch rough chopped cilantro, (stems are OK)
3 Scallions Fine Sliced
¼ Cabbage Medium Chop
Juice from 3 Limes
12, 6-7” Flour or Flour/Corn Combo Tortillas
1 Tbs Tajin (optional)
Cooking Instructions:
-Shrimp-
- “silking” the shrimp is the key to making the best shrimp tacos. Combine the 3 cups water and baking soda and mix thoroughly. Add the raw wild shrimp, mix, and allow to sit for 15 minutes. After 15 minutes drain and rinse with cool water. Set aside and allow to drain.
- In a large high-edged sauté or wide saucepan add 1 stick of butter, (reserve the ¼ stick to finish) melt over medium heat.
- Once melted add annatto seed and stir for 1 minute. Add corn, onion, poblano and chipotle powder. Stir, and allow to sauté, gently over medium to low heat for 3-5 minutes or until the pepper and onion have softened.
- Add Garlic and cook for 30 seconds, add drained shrimp and stir to combine. Cook GENTLY until shrimp are pink and JUST losing the translucency. Add reserved ¼ stick butter, Salt and turn off heat. Continue to stir to melt butter and finish cooking.
- Stir in ½ of the Cilantro, ½ of the lime juice and ½ of the Scallion
-Lime Cabbage-
- Eazy Peezy, combine the remaining Cilantro, Scallion and Lime Juice with the cabbage, Mix, and reserve to add a little texture to the tacos.
-Quick Pro Tip-
I love to Toast the tortillas either over a grill or over an open flame. Another great addition is a sprinkle of Tajin and Quick Tomatillo Salsa.
-Charred Tomatillo Salsa-
1 # Tomatillo Husks Removed
8 Cloves Garlic
1 Tsp Cumin Powder
½ Bunch Cilantro
2 Scallions
Juice from 2 Limes
Kosher Salt to taste
-Quick Pro Tip-
- Another Quick and easy one to keep on hand. Grill/Char the Tomatillos. Place all ingredients except salt, into a blender or food processor and blend until smooth. Season with Kosher Salt and adjust lime as desired.
Cocktail Pairing:
Margaritas, I don’t need to get to involved on this one most folks have their favorite, but Ill give you my pick for a quick “Refresh” I love to use Tres Generations Plata tequila, Sparkling lime water like Lacroix, a splash of Tres Agaves Marg Mix and fresh lime over ice. It’s not as chokingly sweet and lightens up the traditional margarita. Enjoy your Summer!
Get Cooking!
As always, Good luck this fall everyone and remember to send any success pictures or stories from the field to [email protected] and you could be featured on our website or in our magazine. If this article or any of our articles have helped you become a better hunter or conservation steward, consider becoming a member of the mule deer foundation for only $35 dollars a year. Click here to join: https://muledeer.org/product-category/membership/
Eric Sharpe
Eric is the Mule Deer Foundation Regional Director for South Dakota and Nebraska. He is a Montana and Wyoming Hunting guide in the Fall and accomplished chef. Eric attended the Culinary Institute of America Hyde Park, and Graduated with Honors, as well as Culinary Institute of America, Greystone, before studying at Le Pont Rouge, Culinary Academy, Stage, in Le Mans France. Eric is also a certified Level II WSET Wine, WSET Certified Sommelier, WSET Level I Sake. A restauranteur with over 30 Years in the food and beverage industry in some of the country’s top Michelin star and James Beard winning restaurants. Private chef, seafood, wild game and culinary entrepreneur along with fine wine and beverage consulting and sales for over 20 years.
