SARASOTA (WWSB) - Shrimp & Andouille Corn Tacos
Chef Larry Barrett, Simply Gourmet Caterers
I love tacos! Start with a good corn or flour tortilla and you’ve got the foundation for a fantastic dinner or Super Bowl party. These tacos are my favorite ~ the smokey and crunchy andouille sausage is the perfect foil for the tender juicy shrimp. I serve these tacos with a simple purple/green cabbage slaw with little mandarin orange segments~gives them a nice crunch. Of course, a bit a salsa is mandatory.
12 Corn Tortillas
½ Lbs. Medium Shrimp (Cut in Half Horizontally)
½ Lbs. Andouille Sausage Diced
1 Medium Onion Diced
2 Roma Tomatoes Diced
½ Gold Pepper Diced
2 Tbsp. Olive Oil
4 Cloves Garlic
Salt/Pepper to Taste
½ Tsp. Fresh Thyme
1 Cup Shredded Green Cabbage
1 Cup Shredded Purple Cabbage
¼ Cup Shredded Purple Onion
1 Bunch of Scallions (Cut Into Rings)
Juice of a Lime
3 Mandarin Oranges Peeled and Chopped Coarsely. Salt/Pepper to Taste.
Add olive oil to a hot sauté pan. Add the andouille and cook until crispy, add shrimp and cook until pink. Place Shrimp/Andouille in a mixing bowl. Toss onions/peppers/garlic in the sauté pan and cook for a minute or two until translucent. Add tomatoes ~ cook for one more minute and add mixture to shrimp/andouille. Add spices and cover to keep warm.
Place cabbages/onion/scallion/mandarin oranges in a bowl. Add the lime juice and salt/pepper.
Heat corn tortillas in microwave for 30 seconds this will help them firm up and stay together. Add two tablespoons of filling and top with a little of the cabbage. Garnish with salsa liberally.