Charred tortillas filled with spiced shrimp, crunchy slaw, and a drizzle of Alfredo.
KBy kympro
Servings
4
1 lb Large shrimp, peeled and deveined
1.5 tbsp Cajun seasoning
0.5 tsp Smoked paprika
1 tbsp Olive oil
2 tbsp Unsalted butter
3 clove Garlic
0.75 cup Heavy cream
0.5 cup Parmesan cheese, freshly grated
0.25 tsp Black pepper
2 cup Green cabbage, finely shredded
1 piece Carrot, grated
2 piece Lime
0.25 cup Fresh cilantro, chopped
0.75 tsp Salt
8 piece Small flour tortillas
1 tsp Hot sauce (optional drizzle)
Calories
657 kcal
Protein
35g
Carbs
54g
Fat
35g
Fiber
8g
Sugar
11g
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Slaw
1. Toss the green cabbage, carrot, cilantro, the juice of 1 lime, and half of the salt in a bowl. Set aside so the cabbage softens slightly while you cook.
2 cup Green cabbage, finely shredded,
1 piece Carrot, grated,
1 piece Lime,
0.2 cup Fresh cilantro, chopped,
0.4 tsp Salt
Spiced Shrimp
2. Pat the shrimp dry and toss with the Cajun seasoning, smoked paprika, and olive oil. Heat a large skillet over medium-high heat, then sear the shrimp for 2 minutes per side until pink and lightly charred. Transfer to a plate.
1 lb Large shrimp, peeled and deveined,
1.5 tbsp Cajun seasoning,
0.5 tsp Smoked paprika,
1 tbsp Olive oil
Alfredo Sauce
3. Reduce the heat to medium-low and melt the butter in the same skillet. Stir in the garlic and cook 30 seconds until fragrant. Pour in the heavy cream and simmer gently for 3 to 4 minutes until slightly thickened.
2 tbsp Unsalted butter,
3 clove Garlic,
0.8 cup Heavy cream
4. Remove from the heat and whisk in the Parmesan cheese until smooth. Season with the black pepper, the remaining salt, and a squeeze of lime juice from the second lime. Thin with a splash of water if too thick for drizzling.
0.5 cup Parmesan cheese, freshly grated,
0.2 tsp Black pepper,
1 piece Lime,
0.4 tsp Salt
Assemble and Serve
5. Char the tortillas one at a time directly over a gas flame or in a dry hot skillet for 20 to 30 seconds per side until blistered and pliable. Keep them warm wrapped in a clean towel.
8 piece Small flour tortillas
6. Fill each tortilla with shrimp and slaw, drizzle generously with the Alfredo sauce and hot sauce, and serve with lime wedges cut from any remaining lime.
2 piece Lime,
1 tsp Hot sauce (optional drizzle)
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