Cooper Cheese Cajun Grilled Shrimp Tacos
INGREDIENTSvegetable oil, for frying
2 pounds large shrimp, peeled and deveined
1 cup cornmeal
2 teaspoons Cajun dry seasoning
1 cup Cooper Sharp Black Pepper cheese, shredded
1 cup freshly shredded cabbage
1/2 red onion, thinly sliced
1 cup diced tomatoes (optional)
diced avocado (optional)
8-10 soft corn tortillas
In a large Dutch oven, pour oil to a depth of 2 inches and heat to 350°F.
Combine cornmeal and seasoning in a mixing bowl, then dredge shrimp until coated.
Fry each shrimp in hot oil about 4 minutes, turning with a slotted spoon until golden brown. Pull shrimp out of oil and place on a paper towel-lined plate to cool.
On a hot skillet, warm tortillas on each side. Remove from heat. Fill each tortilla with 2 or 3 shrimp. Top with shredded cabbage, diced tomato, sliced onion, diced avocado, and shredded Cooper Cheese. Add Tabasco sauce to taste. Garnish with lime wedges and serve to your very hungry friends.