Coleslaw
- 2 cups Coleslaw mix
- 1/2 Jalepeno (seeded and diced)
- 1/4 cup fresh Cilantro (chopped fine)
- 3 or 4 green onions (sliced thin)
- Juice from 1/2 a lime
- 1 tsp olive oil
- 1/8 tsp sea salt
- 1/8 tsp fresh ground black pepper
Mix all together in medium bowl. Cover and place in fridge.
Cilantro Ranch Dressing
- 1 cup Ranch Salad Dressing
- 1/2 cup fresh Cilantro (chopped fine)
- 1/2 Jalepeno (seeded and diced)
Blend together in food processor to a consitant texture.
Blackening Spice
- 1 teaspoon ground basil
- 1 teaspoon ground thyme
- 1 teaspoon garlic
- 1 teaspoon white pepper
- 1 teaspoon black pepper
- 1 teaspoon salt ( sea salt is best)
- 1 teaspoon onion powder
- 2 teaspoons cayenne pepper
- 1 teaspoon paprika
Mix all together in small bowl and set aside.
Wrap 8 to 10 White Corn Tortillas in aluminum foil and heat in oven at 300 deg.
1 to 1 1/2 lbs fresh shrimp, headed and deveined. Pat dry and dredge in Blackening spice.
Heat cast iron skillet with 1 tsp olive oil. Must be VERY hot.
Cook shrimp for about 2 minutes each side (DO NOT OVERCOOK).
Put 3 or 4 shrimp on a tortilla, cover with Coleslaw and Cilantro Ranch Dressing, and enjoy!
CAUTION! THESE ARE SPICY HOT!
- 2 cups Coleslaw mix
- 1/2 Jalepeno (seeded and diced)
- 1/4 cup fresh Cilantro (chopped fine)
- 3 or 4 green onions (sliced thin)
- Juice from 1/2 a lime
- 1 tsp olive oil
- 1/8 tsp sea salt
- 1/8 tsp fresh ground black pepper
Mix all together in medium bowl. Cover and place in fridge.
Cilantro Ranch Dressing
- 1 cup Ranch Salad Dressing
- 1/2 cup fresh Cilantro (chopped fine)
- 1/2 Jalepeno (seeded and diced)
Blend together in food processor to a consitant texture.
Blackening Spice
- 1 teaspoon ground basil
- 1 teaspoon ground thyme
- 1 teaspoon garlic
- 1 teaspoon white pepper
- 1 teaspoon black pepper
- 1 teaspoon salt ( sea salt is best)
- 1 teaspoon onion powder
- 2 teaspoons cayenne pepper
- 1 teaspoon paprika
Mix all together in small bowl and set aside.
Wrap 8 to 10 White Corn Tortillas in aluminum foil and heat in oven at 300 deg.
1 to 1 1/2 lbs fresh shrimp, headed and deveined. Pat dry and dredge in Blackening spice.
Heat cast iron skillet with 1 tsp olive oil. Must be VERY hot.
Cook shrimp for about 2 minutes each side (DO NOT OVERCOOK).
Put 3 or 4 shrimp on a tortilla, cover with Coleslaw and Cilantro Ranch Dressing, and enjoy!
CAUTION! THESE ARE SPICY HOT!
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