A simple and delicious treat

This shrimp won ton tacos recipe will be a flavorful masterpiece at your next dinner party, family meal or get together. It is easy to prepare, and most of the components, including the creole seasoning, can be made ahead so that when it’s time to cook, all you have to make is the shrimp, and put it all together. The light and citrus-y Cilantro and Lime Aioli make for a mouth-watering finish to a crunchy beginning.

Helpful Equipment

1/2 Tbsp Scoop

Immersion Blender

Taco Stand

Chopper for Garlic

Pastry brush or dressing brush (like you would use for a grill

Citrus Juicer

Condiment Squeeze Bottle

Start by making your won ton shells

Pre-heat oven to 350° F (176° C)

Mix one egg with 2 tbsp cold water to create an egg wash

Egg wash

Brush egg wash over won ton wrappers

Spray taco stand with cooking spray and place egg-washed won ton wrappers on the taco stand so that points are where the “crease” would be in the taco shell

Bake at 350° F (176° C) for about 8 min, then rotate 180° and continue to bake for an additional 4 minutes, or until golden brown.

Finished won ton tortilla shells

Remove from oven and let cool for a few minutes. Once the shells are cool to the touch, carefully remove from taco stand and place in an airtight container. Take care not to break the shells. They can be held this way for 24 hours.

Prepare the Cilantro and Lime Aioli

Now is when your chopper comes in handy (remember those SlapChop commercials?)

Chop enough fresh garlic to make 1/4 cup finely chopped garlic.

Chopped garlic

Use a citrus juicer to extract 2 tbsp key lime juice (about 4 key limes)

Find a cup or a bowl that is just wide enough to fit your immersion blender

Combine 1/4 cup chopped garlic, 1 tsp fine sea salt, 2 tbsp key lime juice and 2 tbsp mild olive oil in the bottom of your cup or bowl

Mild olive oil

Blend on high for a few minutes until you achieve a nice emulsion

A good emulsion is (in this case) thick, yet smooth.

Slowly add another 1/2 cup mild olive oil, while blending ro form a smooth and creamy aioli.

Aioli before adding cilantro

Coarsely chop 1/4 cup cilantro

Chopped Cilantro

Add the chopped cilantro to the cup you are using to blend your aioli.

Continue blending until the entire mixture is green, and has bright green specks throughout.

Cilantro and Lime Aioli

If you have a condiment squeeze bottle, use it to store aioli. This way, the aioli will be ready, and easy, to use.

Finished Aioli in a squeeze bottle

The aioli can be held under refrigeration for 24 hours. If separation occurs, mix with a fork until thoroughly blended.

Blackening the Shrimp

In a sauté pan, heat 4 Tbsp unsalted butter over medium-high heat until melted.

While butter is melting, remove heads, shells and tails from shrimp and de-vein if applicable.

I used 1 lb of 21/25 shrimp

Liberally season both sides of shrimp with Creole Seasoning

Gently lay shrimp into hot butter, taking care not to remove too much seasoning, or burn yourself. Make sure pan is not too crowded, and shrimp do not overlap. Do not move shrimp around in pan, as this will knock most of the seasoning off.

Cook for about 3 minutes (or less) until shrimp just starts to curl.

Shrimp is ready to be flipped

Flip shrimp and continue cooking for an additional 2 minutes (or less) until shrimp is opaque and reaches an internal temperature of 120°F. Take care not to over-cook shrimp, as it will become chewy.

Cooked Shrimp

Remove pan from heat, and quickly transfer shrimp to a plate lined with a paper towel. Cover with aluminum foil tent, or domed sauce-pan lid to keep heat.

Cover Shrimp with a lid

Assemble the Won Ton Tacos

Go ahead and quarter some Key limes, and prepare a few sprigs of cilantro for garnish, if you like. Also, grab your scoop

Start by placing shells back into the taco stands

Place 3-4 baby arugula leaves into the bottom of the shells.

Long stemmed Arugula

(Note: if the arugula has a long stem, remove it)

Stem Removed

Use a 1/2 Tbsp scoop to add a dollop of sour cream to the center of the baby arugula “bed”

Place blackened shrimp directly on top of sour cream

Drizzle with Cilantro and Lime aioli, and arrange on a plate with cilantro garnish, and quartered key limes.

Blackened Shrimp Won Ton Tacos. Beautiful.

Enjoy!

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Blackened Shrimp Wonton Tacos

by: Steven Sheaves-Barely Gourmet

A delicious and crunchy shrimp taco, that is sure to be a crowd pleaser.

Difficulty:Intermediate
Prep Time:30 mins
Cook Time:15 mins
Serves:5
Freezable:No

Nutrition per portion

Ingredients

20 Wonton Wrappers
1 egg
2 Tbsp water
Baking Spray as needed
1/4 cup finely chopped fresh garlic
2 Tbsp key lime juice (about 4 key limes)
2 Tbsp mild Olive Oil
1/2 cup mild Olive Oil
1 teaspoon fine sea salt
1 lb raw 21/25 shrimp (thawed or preferably fresh)
Approximately 3 Tbsp Creole Seasoning (or as needed)
4 Tbsp unsalted butter
1 oz baby arugula (1.5 g per taco, or three leaves)
3/4 cup sour cream (1/2 Tbsp per taco)
(optional) a few sprigs of cilantro, for garnish
(optional) quartered key limes, for garnish

Method

Wonton Shells

Preheat oven to 350° F
Make egg wash by adding egg and water to a bowl and lightly beating with a whisk
Lightly oil taco stand/molds with cooking spray
Use a pastry brush to brush a thin layer of egg wash to each wonton wrap
per
Carefully place wonton wrappers on taco stand/mold, so that the points are in line with the crease in the mold.
Bake shells at 350° F for 8 Minutes, then rotate 180° and finish baking for 4 more minutes, or until golden brown.
Remove shells from oven and allow to cool for a few minutes
Gently and careful
ly remove shells from molds and place in an airtight container (be careful, they could still be hot)

Cilantro and Lime Aioli

Finely chop enough fresh garlic to tightly pack a 1/4 cup measuring cup.
Using a juicer, extract the juice from 3-4 key limes, making 2 Tbsp key lime juice
Combine chopped garlic, sea salt, lime juice, and 2 tbsp olive oil to the bottom of a wide cup, or a bowl that is just larger than your immersion blender
Blend on highest setting until garlic is emulsified and paste-like with a smooth texture
Slowly add remaining 1/2 cup of olive oil while continuing to blend the mixture
Add chopped Cilantro to mixture
Blend until mixture is smooth and green with bright green specks.
Store until ready for use, in a condiment squeeze bottle, or in a plastic storage container.
Refrigerate.

Tacos

Remove heads, shells and tails from shrimp and de-vein if applicable.
Melt 4 tablespoons of unsalted butter in a sauté pan, over medium-high heat.
Liberally season shrimp using Creole Seasoning blend
Once butter is hot (not smoking or burning), gently place shrimp into pan. Avoid removing too much seasoning and overlapping shrimp. Fry in batches if necessary.
Cook for about 3 minutes on first side, or until shrimp begin to curl.
While shrimp are cooking, place taco shells back into taco holders, and place three leaves of baby arugula into bottom of each shell.
Flip shrimp carefully, taking care to not brush off too much seasoning, while taking care not to overlap shrimp
Cook for about 2 more minutes until shrimp are opaque and have reached an internal temperature of 120° F
Remove shrimp and place on a plate lined with a paper towel and cover with either a domed saucepan lid, or an aluminum foil tent, to keep their heat.
Place about 1/2 Tbsp of sour cream on top of arugula in each taco shell, use a scoop if you have one to speed up the process
Place shrimp on top of sour cream and drizzle with Aioli.
(optional) Garnish with quartered key lime wedges, and cilantro

A flavorful and spicy blend, Creole seasoning really kicks the flavor up a notch when used to season seafood, chicken, pork or beef.

An interesting fellow

It was during my first few years in the restaurant industry that I had my initial encounter with Creole/Cajun cooking. I was washing dishes at a well-known chain restaurant when I met a rather interesting fellow from New Orleans. I tried to learn anything I could from Boudreaux, about what he was doing, why and how.

My first mishap on the cooks’ line

I can still remember the first time I ever walked on the line. It was Thursday night and the kitchen was busy. I went to help out Boudreaux on the fry station, and he asked me to turn around and grab the fried chicken breast that he prepared for a sandwich. It was the last item needed to send our longest ticket out to the dining room. As I awkwardly moved from one side of the cooks’ line to the other, I fumbled the chicken breast, and it landed directly between his feet.

Embarassed, I turned to Boudreaux, “Im so sorry.”

He looked over his glasses at me and, without hesitating, said

That’s a real good way to get kicked out of the kitchen.

One afternoon, Boudreaux invited me to dinner with him and his wife. He was preparing one of his “signature” dishes: a recipe that he had brought with him straight from Louisiana. His accent was thick when he informed me we were eating “Muffaletta and Cabbage rolls,” I had never had such a flavorful little sandwich. The roasted red bell pepper, so sweet and smoky, paired perfectly with the deli thin meat and olive salad. I became fascinated with cajun cooking. I couldn’t believe how much flavor was in the food. Smothered shrimp and grits with andouille sausage, Crawfish Étouffée. Delicious.