Shrimp & Andouille Corn Tacos from Simply Gourmet Caterers | Suncoast View

Updated: Feb. 1, 2019 at 9:50 AM EST
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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.

Feeds 6


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.

To Assemble

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.

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