Recipe: Coffee Rum Shrimp Tacos
Makes: 8 to serve 4
Coffee: Lots of Pure Black on ice
It’s a simple equation: Our passion for the fish taco plus our fascination with North Africa’s fiery berebere spice equals this shrimp taco, amped up by La Colombe’s new coffee-infused rum, Different Drum. The mix of sugar from the rum and traces of fenugreek and cardamom in the red pepper berebere creates a surprising complexity from only two ingredients, while the rum/sugar also gives the grilled shrimp a nice char. It’s all solution: no problem.
24 U-16 shrimp, shelled and deveined
¬ Shrimp are sold in “count” per pound sizes, so U-16 means there are fewer than 16 shrimp in a pound.
1 Tablespoon berebere spice
1/4 cup La Colombe Different Drum (coffee-infused rum)
1/2 teaspoon coarse salt
Combine ingredients, and let marinate under refrigeration for at least an hour or up to 4.
2 cups diced pineapple
1 medium red onion, peeled and chopped
1/4 bunch of cilantro, peeled and roughly chopped
8 fresh corn tortillas
Remove shrimp from marinade and grill, turning once, toasting the tortillas directly on the grill as well (just until pliable). Assemble the tacos (shrimp first, toppers next), squeeze on the lime, and have at it.