| cajun Shrimp Tacos yield: 8 Servings chili Sour Cream
2 Cups Sour Cream
2 Teaspoons Chili Powder
1/2 Teaspoon Cayenne Pepper salsa
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 shrimp
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 Sauté Until Fragrant, About 1 Minute. Add Shrimp; Sauté 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. |
