When we were down in the FL Keys, we came across this phenomenal beer Los Cayos. Immediately we began to think how could we make a recipie with this tropical beer. Looking through the fridge for some inital inspiration, our eye caught some chorizo! Boom, the idea came together in just a few minutes. This is not a difficult meal to make and man does it pack some flavor. Prep time is fast in about 20 min and cooking time varies on how many beers you've had :-) Feeds 4-5 people.
2 ears of Corn husked
2 fresh Chorizo links with casing removed (8oz total)
¾ pound 70-90 count small peeled Shrimp
1/2 cup ale Beer
½ sweet Vidalia onion thin sliced
2 cloves garlic minced
1 Bell Pepper thin sliced
Dat’l Hook Ya Blackened seasoning
1 tbsp Dat’l Hook Ya sauce
½ tsp Sea salt
1 tbsp Dukes Mayo
2 tbsp Lime Juice
2 tsp Chilli powder
Fresco Queso Cheese
Pack of Street taco soft tortilla
Olive oil
Fresh limes to garnish
Ideal is to make the corn on the grill for max flavor. Preheat grill to 425 degrees. Grill the corn until you get a char starting, rotate until you’ve cooked all sides. Between rotations keep the lid closed. Takes about 2 min per side for about 8-10 min total. You are not looking to burn the corn, just get a slight char and cooked corn. Let cool and then cut off the kernels into a bowl. Mix in the salt, mayo and lime juice. Mix until even coated. Set aside.
While the corn is grilling, season the shrimp liberally with Dat’l Hook Ya blackened seasoning. Letting the seasoning sit on the shrimp for 10 min will add more flavor and have a better texture. Once the corn is close to done, bring a large pan to high heat. Once hot add 2-3 tbsp of olive oil and blacken the shrimp. Once complete, remove shrimp and set aside
To the same pan, add 1 tbsp of olive oil reduce to medium high heat and add in the bell pepper and onion. Cook about 3 min stirring requently. The onion will start to get a slight clear look. Don’t over cook as you still want some texture from the veggies. Add in the garlic and cook 1 min or until fragrant. Remove veggies and set aside.
Increase the same pan to high heat and add in the chorizo. Start to break up the meat with a spatula while you are browning the meat. Once the meat is close to being browned, add in the beer and the Dat’l Hook Ya sauce. Stir in the beer and sauce. Reduce about 3-4 min until almost all the beer is evaporated. You want it to be like a light sauce, but not watery.
Reduce heat to medium and add back in the shrimp and veggies. Cook about 1 min stirring frequently.
Turn off the heat and begin to build the street tacos. Add the shrimp/chorizo veggie mix first, then the street corn mix, top with fresco queso crumble and finish with a squeeze of fresh lime. Get ready to enjoy another level of taco!
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