TGIF! About a week ago, our car got hit in the parking lot. The car in front of ours pulled backward and didn’t see us. The driver admitted her fault and we thought it was nothing serious since it’s just a light bump, although it’s hard to tell since it’s already 9.30pm. The next morning, Frederick and I rushed to check our baby right away and wept because she’s got so many scratches in her front bumper and her front part is slightly misaligned. So over the next few days, I was busy dealing with insurance agency and the auto shop. I hope things are getting back to normal soon, but on the bright side… I’m leaving for Seattle tonight for a conference. I wish I can stay there longer to enjoy more gloomy days, but too bad I’ll only stay until tomorrow.
On another bright side, it’s the National Taco Day! So I’m making this fiery cajun shrimp tacos with a side dish of maracas and mariachi in the background. Who would say no to these? I know you want them all and yes, I won’t tell anyone if you hide a bite in your poncho.
- 1 lb large shrimp, peeled and deveined
- 2 cup all-purpose flour
- 1/2 cup McCormick Cajun seasoning
- 1 tbs paprika
- 1 cup buttermilk
- Oil to fry
- Lemon, quartered
- 3-4 corn/flour tortillas
- Place the shrimp in a medium bowl.
- In a separate bowl, whisk together the flour with paprika and Cajun seasoning.
- Heat 3-4 inches of oil in a large pot until very hot, about 350F.
- Pour the buttermilk over the shrimp and combine. Using a slotted spoon, remove the shrimp from the buttermilk and transfer to the seasoned flour. Toss to evenly coat.
- Carefully slip the battered shrimp into the flyer and fry until golden brown and crisp, about 5 minutes; drain on paper towels.
- Serve shrimp in warm tortillas with lettuce, tomatoes, and lemon wedges.