Around the Table – September 20, 2019

THE BEST SHRIMP TACOS

To quote Forest Gump (which I could for hours), “shrimpin’ is tough!” We are lucky enough to live in an area where fresh and local shrimp is just down the street. Next time you’re in Old Town, don’t be afraid to pick up a just caught, hyperlocal Carolina White at the Bluffton Oyster Factory. Now you’re one step closer to making the best shrimp tacos.
 
Think of a delicious spice loaded shrimp tucked in between layers of flavor. It’s almost hard to talk about these tacos, that’s how much I love them. But here it goes…
 
LETS GET STARTED
This is a simple recipe but it calls for some specific items:
 
  • Walkerswood Traditional Jamaican Jerk Seasoning – hot and spicy. But please, don’t let the hot and spicy scare you away! Although there is some heat, this paste is savory and will be used as a marinade base which you will then pair with other ingredients to give it the perfect balance. Okay, I’m getting carried away already.
  • Shrimp – hyperlocal Carolina Shrimp, to be exact.
  • A pack of 8 – 10” bamboo skewers (these are in your pantry, right?)

 

 

THE RECIPE

Marinating the Shrimp
  • 1Lb Fresh, large shrimp peeled and deveined
  • 1T Jerk paste
  • 1T Olive oil
  • 1T Juice of 1 lime
  • Salt and pepper to taste
Next…
  • Prepare the shrimp and the marinade and combine for 1 hour in the refrigerator
  • Thread onto 2 – 3 sturdy bamboo skewers and grill
 
The Aioli
  • 2T Dukes mayonnaise
  • 1T Jerk paste
  • 1T Sriracha
  • 1T Juice of one lime
  • Salt & pepper to taste
Next…
  • Whisk together thoroughly
  • Season & taste
  • Refrigerate for an hour

 

 

TIPS

  • Prepare your taco garnishes
  • Simmer yellow rice or vegetarian refried beans
  • Grill your shrimp skewers with a cocktail of choice 

FINAL TOUCHES

I realize taco garnishes can be very personal. Here at Colleton we subscribe to the following:
  • Thinly sliced green cabbage, splashed with a little olive oil and salt
  • Finely sliced red radish (you’re in luck – they are beautiful right now)
  • Six-inch white corn tortillas, served warm (of course).

Enjoy the cooler weather and support the local shrimper!
 
—Chef Robert

 

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