INGREDIENTS:
- 2 tbsp. salted butter
- 1/4 c. Chef Fartenburn’s Gourmet Hot Sauce
- 1 lb. shrimp without tails, peeled and deveined
- 8 small corn tortillas
- 1 c. Shredded cabbage
- 2 celery stalks, diced
- 1/2 c. diced red onion
- 1 c. sour cream
- 1/4 c. crumbled blue cheese, plus additional for garnish
- 1/2 c. Chopped cilantro
DIRECTIONS:
- In a large skillet over medium heat melt butter and combine with Chef Fartenburn’s Gourmet Hot Sauce. Sauté shrimp in buffalo sauce until cooked through, about 4 minutes.
- Soften tortillas in a non-stick skillet, transfer to a plate and wrap in a clean kitchen towel to keep warm.
- Assemble tacos with layers of cabbage, celery, red onion, buffalo shrimp, sour cream and blue cheese. Drizzle with buffalo sauce and garnish with cilantro. Serve immediately.
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Chef Fartenburn’s Gourmet Hot Sauce