Cajun Shrimp Tacos With Tomatillo Salsa
Tomatillo is a green tomato-like vegetable with a paper-thin husk.
Available at Latin American markets and some supermarkets.
- CHILI SOUR CREAM
- 2 c Sour cream
- 2 ts Chili powder
- 1/2 ts
- 3/4 lb Tomatillos, husks removed,
rinsed, quartered (about 3 cups)
- 1/2 c Coarsely chopped unpeeled
green apple (such as Granny Smith)
- 2 tb Coarsely chopped fresh basil
- 2 tb Coarsely chopped fresh mint
- 1 1/2 ts Chili
- 1 1/2 ts Paprika
- 2 lb Uncooked medium shrimp; peeled,
- 2 tb Olive oil
- 1 tb Minced garlic
- 16 Purchased taco
- 1 lg Bunch watercress, trimmed
- 2 Avocados, peeled, pitted,
- For Sour Cream: Whisk all ingredients in medium bowl to blend. Season
with salt. (Can be made 1 day ahead. Chill.)
- For 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.)
- For Shrimp: Combine chili powder
and paprika in large bowl. Add shrimp; toss to coat. Let stand 5
- 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 350F. 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
Cajun Recipes Page 1