You guys!! Thank you all for the birthday love! I had a super duper birthday and this husband of mine spoilt me rotten! It’s not like he doesn’t otherwise, he always pampers me. I’m lucky like that 😍 ! But you know how birthdays are special, don’t you? I spent the whole day talking to friends and family from around the world and just chilled. The fact that I could just rest up was the best gift, TBH. And I ate amazing food, needless to say! Rohan got me such fabulous gifts and one of them was this great Lodge cast iron skillet. Basic but beautiful.
I’ve been wanting one for the longest time but wasn’t able to find the right size, quality, you know how it is! But he managed to get me exactly what I wanted. Husband who knows what I want. **Swooooooon** . Anyway so I wanted to use it immediately and I was wondering what to christen it with. I found some fresh prawns at the market and thought what better than some prawns to cook in the new skillet. YAY!
Here’s my favourite recipe for a quick weeknight dinner or perfect for when you’re entertaining guests. Soft shell tacos with Cajun Shrimp! My bestie is a sexy Latina and I keep taking a lot of Mexican cooking tips from her so there’s my secret 😉 What I love about this recipe is that it’s the fresh ingredients that shine here. It is something that can be hot and spicy but the sour cream and the fresh cabbage gives you perfect respite from that heat. And with a nice big squeeze of lemon you’re ready to go.
Serves 2| Prep time: 30 min | Cook time: 10 min
Cajun Shrimp –
Jumbo Prawns – 350 gm, cleaned and deveined
Paprika or Chili powder – 1 tbsp (or more if you like it 🔥)
Olive Oil – 2-3 tbsps
Garlic – 4-5 cloves, finely chopped
Cajun Spice – 2-3 tsps
Pico de Gallo –
Red onions – 1, finely chopped
Tomatoes – 2, finely chopped
Parsley or coriander – a handful, finely chopped
Lemon – 2 tsps, juice of
Salt – to taste
Hot green chilies (Or fresh serrano chilies if you can find some) – 1-2, very finely chopped
Flour Tortillas – 5
Sour Cream – 200 gm
Red and Green Cabbage – 2 cups, shredded
Lemon – 2, quartered
Jalapeños – 4-5, chopped or cut in roundels
We start with the shrimp , make sure it is cleaned and deveined. In a large bowl with the shrimp, add the cajun seasoning, paprika, finely chopped garlic and salt. Squeeze half a lemon and set this to marinate in the fridge. The longer it marinates, the better it tastes.
Now for Pico de Gallo which is a fresh, uncooked salsa; not as liquid as your usual salsa so it’s perfect for tacos and fajitas. All you need to do for this beautiful salsa is mix all your finely chopped ingredients together and squeeze lots of lemon juice in it. Mix, season and set aside.
In a skillet, pour some olive oil and toss in the marinated shrimp. Cook for about 4 minutes on each side and you will see the colour on them change to a gorgeous orange. Do not overcook the prawns or leave them on the heat for too long as that makes them tight, rubbery and chewy. Not nice. Set aside and garnish with chopped coriander.
On a hot pan, heat your flour tortillas for a few seconds but be careful as to not get them to become hard. I used these kind of big ones for this recipe because honestly the small ones weren’t available. I strongly recommend using the smaller tortillas because they are much easier to hold.
Tacos are to be shared and loved so you get all your ingredients together on a large platter and serve. Let your guests make their own tacos with the toppings they like. Top your tortillas with cabbage, shrimp, pico de gallo and sour cream. This is heaven. Trust!