Cantaloupe salsa stars in spicy shrimp tacos
It is hot out there, everyone. The sun is beating down, rain is in short supply, and air conditioning units are breaking left and right. That means in the South it is time to enjoy some cool melons and head to a music festival — like Bragg Jam on Saturday!
That’s right, in the throes of July, Georgia soil produces some of the best watermelon, honeydew and cantaloupe anywhere in the world. The sweet and juicy fruit is perfect when chilled, making it great for a brief respite from the heat. It also pairs really well with heat from food, so don’t be shy of mixing jalapenos and other spicy peppers with chunks of melon.
The other star of today’s dish is another joy of a Georgia summer: fresh, white shrimp from the Georgia coast. I could easily eat my weight in shrimp if the opportunity arose, and with the variety of flavors that pair well with shrimp, I could do so and never get tired of one preparation. The spice rub I used here could be a staple of many shrimp dishes going forward.
All together, these tacos are truly a great summer treat and perfect for a quick meal with very limited cook time for these hot summer months. Just chop, combine, sear and build — you’ve got a warm meal that will keep you very cool.
Alex and Eleta Morrison live in Macon and write a food blog, Bungalow Kitchen. Contact them at bungalowkitchenmacon@gmail.com.
Cantaloupe Salsa
1 half cantaloupe, peeled, seeded and diced
1 medium cucumber, diced
1/2 medium Vidalia onion, diced
1 jalapeno, seeded and diced
1 teaspoon cilantro, chopped
Juice and zest of one lime
1 teaspoon apple cider vinegar
Salt, pepper to taste
Combine all ingredients in a bowl and stir until all the fruit is well coated. Cover with plastic wrap and refrigerate at least 30 minutes. This can be made a day in advance.
Seared Shrimp Tacos
1 pound Georgia white shrimp
2 tablespoons olive oil
12 corn tortillas
FOR THE SPICE MIX:
3 cloves garlic
¼ teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon cumin
½ teaspoon paprika
¼ teaspoon dried tarragon leaves
¼ teaspoon cinnamon
Combine all spices with a mortar and pestle or press garlic and combine in a bowl. Mixture should resemble a dark red paste when fully combined.
Spoon atop shrimp in a large bowl and drizzle olive oil over and stir to coat the shrimp, being sure to break up any large clumps of the spice mix.
Heat a large pan over medium high-heat. Place shrimp in pan carefully, cooking in batches to make sure each shrimp has plenty of room. Cook about 1 minute per side until the shrimp release easily and are golden brown. Remove from heat.
Heat another pan or griddle over medium-high heat and toast the tortillas on each side until just warm and brown spots appear.
Build tacos with two tortillas per taco, add shrimp and top with a spoonful of salsa. Serve with your choice of side or chips.
Makes six tacos.
This story was originally published July 26, 2016 at 9:00 PM with the headline "Cantaloupe salsa stars in spicy shrimp tacos."