Recipes from Cajun Country :: Cajun Main Dish Seafood
Yield: 8 servings
Chili Sour Cream
2 c. sour cream
2 tsp. chili powder
1/2 tsp. cayenne pepper
Salsa
3/4 pound tomatillos, husks removed, rinsed,
quartered (about 3 c.)
1/2 c. coarsely chopped unpeeled green apple
(such as Granny Smith)
2 Tbsp. coarsely chopped fresh basil
2 Tbsp. coarsely chopped fresh mint
Shrimp
1 1/2 tsp. chili powder
1 1/2 tsp. paprika
2 lbs. uncooked med. shrimp, peeled, de-veined
2 Tbsp. olive oil
1 Tbsp. minced garlic
16 taco shells
1 large bunch watercress, trimmed
2 avocados, peeled, pitted, cubed
Sour Cream: Whisk all ingredients in med. 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 mins. 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 mins. Season with salt and pepper. Transfer to a small bowl.
Preheat oven to 350 degrees fahrenheit.
Arrange taco shells on heavy large baking sheet. Bake until hot, about 8 mins. 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.
