Blackened shrimp with cabbage, black beans and a spicy lime crema.
What you will need
2 Tbsp Chili Powder
1 tsp Smoked Paprika
1 tsp Dried Oregano
1 tsp Onion Powder
1 1/2 tsp freshly ground Black Pepper
1/2 head Red Cabbage
8 oz. Sour Cream
15 oz. canned Black Beans
12 Corn Tortillas
1 lb. peeled and deveined Shrimp
2 Tbsp Unsalted Butter(Nutritional facts 301 calories, 13.95 g fat, 38.69 g carbohydrates, 5.87 g protein, 9 mg cholesterol, 454 mg sodium)
How to cook
Combine chili powder, paprika, onion powder, oregano and black pepper to make the blackened seasoning.
Halve and core the cabbage. Slice as thinly as possible.
Squeeze the juice of 1 lime into the sour cream.
Add about 1 tsp of the blackened seasoning. Mix well.
Strain the canned black beans and discard the packing liquid.
Warm the beans through in a medium pan. Season with salt and a pinch of blackened seasoning.
Warm the tortillas.
Toss the shrimp with a pinch of salt and a couple of large pinches of blackened seasoning.
Melt butter in a heavy skillet.
When the butter begins to bubble, add the shrimp. Cook until the shrimp is pink and toasted at the edges.
Lay out a tortilla.
Add a spoonful of black beans.
Add some shredded cabbage.
Add a spoonful of lime crema.
top with 2 or 3 blackened shrimp.