Cajun Shrimp Tacos

Yield: 8 servings

Chili Sour Cream
2 cups sour cream
2 teaspoons chili powder
1/2 teaspoon cayenne pepper

3/4 pound tomatillos, husks removed, rinsed,
    quartered (about 3 cups)
1/2 cup coarsely chopped unpeeled green apple
    (such as Granny Smith)
2 tablespoons coarsely chopped fresh basil
2 tablespoons coarsely chopped fresh mint

1 1/2 teaspoons chili powder
1 1/2 teaspoons paprika
2 pounds uncooked medium shrimp, peeled, de-veined
2 tablespoons olive oil
1 tablespoon minced garlic
16 taco shells
1 large bunch watercress, trimmed
2 avocados, peeled, pitted, cubed

Sour Cream: Whisk all ingredients in medium bowl to blend. Season with salt. (Can be made 1 day ahead.) Chill.

Salsa: Finely chop tomatillos, apple, basil and mint in food processor. Transfer to small bowl. Season to taste with salt. (Can be prepared 6 hours ahead. Let stand at room temperature.)

Shrimp: Combine chili powder and paprika in large bowl. Add shrimp; toss to coat. Let stand 5 minutes. Heat oil in heavy large skillet over high heat. Add garlic and saut? until fragrant, about 1 minute. Add shrimp; saut? until opaque in center, about 5 minutes. Season with salt and pepper. Transfer to a small bowl.

Preheat oven to 350 degrees F.

Arrange taco shells on heavy large baking sheet. Bake until hot, about 8 minutes. Place shells in napkin-lined basket. Arrange half of watercress on platter. Top with shrimp. Chop remaining watercress. Place in small bowl. Place sour cream, salsa, avocados and chopped watercress in separate bowls.

You can leave a response, or trackback from your own site.

Leave a Reply

You must be logged in to post a comment.