Edisto shrimp tacos

Makes 8 tacos.

Kardea Brown grew up on the Sea Islands in South Carolina, rooted in the tradition of Gullah Geechee, and is the host of Food Network’s “Delicious Miss Brown” and OWN’s “The Great Soul Food Cook-Off.” Her first cookbook, The Way Home (Amistad, 2022), celebrates the cuisine she grew up with and shares her family’s traditions, memories and tips for Lowcountry cooking.

For the shrimp tacos:

• 1 c. buttermilk

• 2 TBSP. Seafood seasoning, like Old Bay, shared

• 1/2 tsp. kosher salt

• 1/2 tsp. freshly ground black pepper

• 1 1/2 lbs. large prawns, cleaned and deveined

• 1 c. fine yellow cornmeal

• 1 c. all purpose flour

• Canola oil for frying

• 8 (6 inch) yellow corn or flour tortillas

• Lemon wedges to serve

For Southern Coleslaw:

• 1/4 c. mayonnaise

• 1/4 c. sour cream

• 2 TBSP. freshly squeezed lemon juice

• 3 dashes hot sauce

• 1/2 tsp. sweet peppers

• 1/4 tsp. kosher salt

• 1/4 tsp. freshly ground black pepper

• 2 c. shredded red cabbage

• 2 c. shredded kale

• 2 TBSP. chopped fresh parsley leaves, optional

• 1/2 c. grated carrots

• 2 spring onions, sliced

directions

To prepare the shrimp tacos: In a medium bowl, whisk together buttermilk, 1 tablespoon seafood seasoning, and salt and pepper. Add the shrimp, cover and leave in the fridge for 10 to 15 minutes. While the shrimp are soaking, prepare the Fiesta Slaw.

After the shrimp are soaked, whisk together the cornmeal, flour, and remaining 1 tablespoon seafood seasoning in a shallow bowl or clean paper bag. Drain the shrimp and shake off the remaining marinade (discard the remaining marinade). In batches, add a few shrimp to the cornmeal mixture and toss or shake until coated. Place the shrimp on a clean plate or baking sheet. Repeat until all shrimp are coated.

In a large cast iron skillet over medium-high heat, pour in 1 inch canola oil. Heat to about 375 degrees. Gradually add the shrimp to the pan. Fry for 2 to 3 minutes on each side until golden brown. Place on a cooling rack on a baking sheet. Repeat with the remaining shrimp.

Toast the tortillas in a cast iron skillet or over an open flame. Add some shrimp to each tortilla and garnish with the southern slaw. Serve with the lemon wedges.

To prepare the Southern Coleslaw: In a large bowl, whisk together the mayonnaise, sour cream, lemon juice, hot sauce, paprika, salt, and pepper. Add the red and kale, parsley, carrot and spring onions and toss.

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