Grilled, Blackened Shrimp Tacos with Roasted Corn Salsa

One of the things we absolutely adore about summer is the abundance of fresh ingredients and the opportunity to create light, healthy meals bursting with flavor. It's a season that beckons us to explore the bountiful produce and indulge in vibrant culinary creations. When it comes to savoring the best that summer has to offer, grilled shrimp with roasted corn and tomato salsa holds a special place in our hearts (and taste buds). This delightful dish encapsulates everything we love about the season – the smoky aroma of the grill, the juicy sweetness of ripe tomatoes, and the crispness of freshly harvested corn. 

In this post, we'll explore a fantastic recipe that will elevate your culinary skills and impress your guests. We'll explore how this tantalizing combo works together to create a harmonious symphony of flavors. But before we dive into the recipe, let's take a moment to appreciate the history and significance of salsa in culinary traditions.

 

A Brief History of Salsa

Salsa, derived from the Spanish word for "sauce," has a rich history that dates back to ancient times. It originated in the Aztec civilization, where they combined tomatoes, chilies, and other local ingredients to create a condiment called "salsa molcajeteada." Over time, as explorers brought tomatoes back to Europe, salsa underwent further evolution, incorporating influences from different cultures. Today, salsa has become an indispensable accompaniment in Mexican, South American, and Tex-Mex cuisines, elevating dishes with its vibrant flavors and versatility.
 

The Art of Salsa and its Culinary Elevation:

Salsa plays a pivotal role in elevating various dishes, from tacos and burritos to grilled meats and seafood. Its bold, tangy, and sometimes spicy flavor profile adds depth and complexity, enhancing the overall dining experience. Whether it's a classic tomato-based salsa, a fruity salsa with mango or pineapple, or a fiery salsa with habanero peppers, this condiment has the power to awaken the taste buds and create a harmonious balance with other ingredients.

 

Recipe: Grilled, Blackened Shrimp Tacos with Roasted Corn and Tomato Salsa.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons blackening seasoning
• 8 small tortillas (corn or flour)
• 2 ears of corn, husked
• 2 large tomatoes, diced
• 1 small red onion, finely chopped
• 1 jalapeño pepper, seeded and minced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Mexican crema
  
• Salt and pepper to taste
• Olive oil for grilling

Instructions:

1. Preparing the Roasted Corn and Tomato Salsa:

2. Preheat your grill to medium-high heat.

3. Brush the corn with olive oil and season with salt and pepper.

4. Grill the corn, turning occasionally, until charred and tender, for about 10 minutes. Remove from heat and let it cool.

5. Once cooled, cut the kernels off the cob and place them in a bowl.

6. Add diced tomatoes, finely chopped red onion, minced jalapeño pepper, chopped cilantro, lime juice, salt, and pepper to the bowl. Mix well to combine. Set aside.

   
   

Grilling the Blackened Shrimp:

1. Preheat the grill to medium-high heat.
   

2. In a bowl, toss the peeled and deveined shrimp with the blackening seasoning until well coated.

3. Drizzle some olive oil over the seasoned shrimp.

4. Place the shrimp on the grill and cook for 2-3 minutes per side until they turn pink and slightly charred.

5. Remove the shrimp from the grill and set aside.

 

Assembling the Tacos:

1. Heat the tortillas on the grill for a minute on each side until warm and pliable.

2. To assemble the tacos, place a few grilled blackened shrimp on each tortilla.

3. Top witha generous spoonful of the roasted corn and tomato salsa.

4. Drizzle with Mexican Crema.

5. Garnish with additional cilantro and a squeeze of lime juice if desired.

6. Serve the tacos immediately and enjoy!
    
    

   

Why This Combo Works:

The combination of grilled, blackened shrimp and roasted corn and tomato salsa creates a perfect balance of flavors and textures. The smoky and slightly spicy notes from the blackened shrimp harmonize with the charred sweetness of the roasted corn. The tomato salsa adds a burst of freshness and acidity, cutting through the richness of the shrimp while adding a zesty kick. The cilantro and lime juice bring brightness and a refreshing element to the dish. Together, these components create a symphony of flavors that will transport your taste buds to a culinary fiesta. So gather your ingredients, fire up the grill, and embark on a delightful culinary adventure with these irresistible shrimp tacos. ¡Buen provecho!

As always, reach out to The Small Town Chef with any questions or comments. We look forward to hearing from you.

 

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