Adobo Shrimp Tacos with BBQ Coleslaw (Paula Dean) PRINT
|Smoked BBQ Chipotle Coleslaw:|
|½||cup sour cream|
|1||(16-ounce) package coleslaw mix|
|¼||cup chopped fresh cilantro leaves, chopped|
|1||small bunch green onions, green tops only, thinly sliced (about 3 tablespoons)|
|1||tablespoon barbeque seasoning (recommended: Bruno's Smoked BBQ Chipotle Seasoning)|
|Canola oil, for frying|
|2||cups all-purpose flour|
|1||pound medium shrimp (26/30 count), peeled and deveined|
|2||tablespoons adobo seasoning (recommended: Bruno's Dry Adobe Seasoning)|
|6||(8-inch) flour tortillas|
In a medium bowl, combine all of the ingredients. Mix well, then taste and adjust the seasoning, as needed. Refrigerate for about 1 hour.
In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F.
In a medium bowl, combine the flour and cornmeal; set aside. Season the shrimp with the adobo. Dredge the seasoned shrimp in the cornmeal mixture, and then add them to the hot oil 1 at a time. Fry until golden brown, about 3 minutes. Remove the shrimp from the oil and drain on paper towels. Cook’s Note: If you prefer, grill the shrimp for a lighter dish.
Heat a medium saute pan over medium-high heat. Add a tortilla, and heat for about 30 seconds on each side. Spoon about 2 tablespoons of slaw in the center of the tortilla, then put 4 or 5 fried shrimp on top and fold like a taco. Repeat with the remaining ingredients. Serve hot or at room temperature.
If making a low-fat version: substitute using light sour cream, light mayonnaise, whole-wheat tortillas and whole-wheat flour. Also, grill shrimp instead of deep-frying