Happy St Patricks Day 🍀 The day where it's criminal to not get boozed up a little (or a lot, probably a lot), and I prefer to get my booze fix through my food as well in it's clean natural state. Is there a wrong way? Naa, it's all goood!
I happened to have some fresh wild shrimp lying around then I saw the last few Tacos and some avocado, and a can of chipotle peppers, I knew I had a meal at hand, and then I reached out to Jack.
And I poured me a little sip of ye ole oak nectar, as I began going with the flow of things, no idea where this is all headed. I marinate the shrimp in a lot of whiskey (oh well!) and spices and then some heat. I sip some whisky as I wait, lounging around as I plan what's next.
I reach for the mayo next, decided to make some chipotle mayo, throwing some spices in my small coffee grinder, which has never ground coffee for me.
I dip my fingers into the can of chipotle, as the air fills up with the smokey smell that drives me crazy. It looks like I cut my hands with a butchers knife. But this is delicious, and is already tasting and smelling good. I know what to do next, good food does that to you—make you intuitive. I pulse it and puree it hard, until the orange hued sauce is a creamy mess of chipotles and lime.
I skewer up the Shrimp and blast it directly over the fire. I want char. Dark, blackened and smokey shrimp that tastes of whiskey and spices. The whisky burns off leaving a mild perfume behind, as if bidding me adieu as it's job is done. The shrimp crackler over the heat. My drink number 2 is almost over, and I truly and fully realize that Jack tastes better naked. I pour another, and I Slice up a smooth, creamy avocado, fire some tortillas, and I wrap it all up. This meal is done, and Jack kept me amazing company till the end. The old No. 7 never disappoints.
JACK D Whisky Shrimp Spicy Tacos with Chipotle Mayo
4 large Tacos
12 large shrimp (peeled, cleaned, vein removed)
1/4 cup Jack Daniels Whisky
1 1/2 tsp coriander powder
1 1/2 tsp cumin powder
1 tsp Oregano
1 tsp garlic powder
1/2 tsp red chili flakes/ half a jalapeño chopped very fine
salt to taste
4 corn tortillas
Cilantro for topping
Ingredients for Chipotle Mayo
1/2 cup chipotle peppers (3.5 oz)
1/2 cup mayo
1 tsp salt and pepper
1 tsp garlic powder
Marinate the cleaned shrimp in whiskey and all the spices in a small bowl (garlic, coriander powder, cumin, oregano and chili flakes/jalapeño, and salt) and juice of half a lime, for around 20 minutes. Ensure that all shrimp is evenly coated, use your hands to toss it around. Always use your hands in the kitchen if you can, you'll connect deeper to your food.
Recommended: Pour some Jack D to sip.
Place all the ingredients for the chipotle mayo (whole chipotle peppers, mayo, garlic powder, slat, juice of 1 lime) into a food processor and puree till smooth. Transfer to small saucer.
Time to fire up the shrimp. Ladder up 4 shrimp on a wooden skewer, and turn on the fire to medium high on the stove. Maintain some breathing room between each shrimp and roast it directly over the fire till charred and crackling, around 2 to 3 minutes total. Repeat with other shrimp.
Over the same fire roast the corn tortillas for 15 seconds each side, and flip em around once. Slice up an avocado in any shape you like.
Assemble the taco. Put the aovcado down as a base on one tortilla, 3 pieces of shrimp and drizzle liberally the chipotle mayo and squeeze some lime all over this guy. Throw some cilantro and you're done.