Chef Lou’s Charred Shrimp Tacos w/ Chile Corn Sauce
¼ cup Salad Oil
½ cup minced poblano peppers
½ Cup minced onion
2 tablespoon chopped garlic
1 teaspoon Cayenne pepper
2 tablespoons chopped fresh basil
1 tablespoon chopped cilantro
2 cups 16/20 count prawns, peeled and deveined
2 tablespoons Lime juice
1 teaspoon Salt
Pepper to taste
8 Flour or corn Tortillas
Chile Corn Sauce(recipe below makes 2-1/2 cups)
¼ cup sour cream
In a bowl, combine first 11 ingredients together.
Cover and refrigerate at least 1 hour.
Heat broiler or skillet over medium high heat. Cook prawns for about 2 minutes each side until shrimp turns pink. Remove prawns from skillet and transfer to a cutting board.
Chop prawns coarsely. Set aside and keep warm. Warm tortillas as desired.
Lay tortillas on flat surface. Spread equal amounts of prawns on each tortilla.
Pour equal amounts of corn sauce over taco or serve in a ramekin and dip the taco in it.
Serve with shredded lettuce and sour cream.
Chile Corn Sauce
1 teaspoon Salad Oil
¼ cup minced onion
Salt & Pepper to taste
1 cup fresh or frozen corn
1 teaspoon minced garlic
¼ cup pureed poblano peppers
1 teaspoon Chile Powder
Pinch cayenne pepper
1 tablsepoon chopped cilantro
1 cup heavy cream
Heat oil in saucepan. Add onion, salt, and pepper.
Cook for 1 minute. Add corn, garlic, poblano peppers, chile powder, and cayenne.
Cook for 2 minutes. Add cream and cook, simmering for 6-8 minutes. Add cilantro. Serve with Tacos