COOL EATS FOR A HOT SUMMER
BBQ Shrimp Tacos
with Pineapple Sauce Kiley Manning The Magnolia BBQ Sauce 1 cup ketchup 1⁄2 cup dark beer 1⁄2 cup diced onion 1⁄4 cup apple cider vinegar 2 tbsp. dark brown sugar 1 tbsp. Dijon mustard 1 tbsp. Worcestershire sauce 1 tsp. of your each onion powder and garlic powder Several dashes hot sauce or sriracha Olive oil Method: Sauté onion in 1 tsp. olive oil in small pot until translucent, then deglaze pan with dark beer, stirring continuously. Add all other ingredients. Bring to boil, then reduce to simmer and continue to stir occasionally for 20 minutes. Allow to cool, store in airtight container.
32 | pensacola magazine
photo by Kiley Manning
Pineapple Salsa
For Tacos
2 cups diced fresh pineapple, diced 2 medium tomatoes, seeded and chopped 3/4 cup chopped sweet onion 1/4 cup minced fresh cilantro 1 jalapeno pepper, seeded and chopped 1 tbsp. olive oil 1 tbsp. white wine vinegar Salt & Pepper, to taste
8-10 white corn tortillas 1 tbs olive oil 1.5 lbs 20-25 quantity shrimp salt & pepper to taste 1 cup prepared BBQ sauce 1 cup prepared salsa
Method: In a large bowl, combine all ingredients. Cover and refrigerate until serving. Yield: 3-1/2 cups
Method: Season shrimp lightly with salt & pepper. Heat up frying pan, add oil, then shrimp and sauté until they turn pink, 4-6 minutes. Remove from heat, toss with barbeque sauce, set aside. Warm tortillas over flame on gas stove or on charcoal grill. To serve, arrange shrimp on tortilla, top with sprinkle of pineapple salsa and mixed greens, if desired.