Cajun Shrimp Tacos Recipe | Louisiana Recipes | Creole Recipes | Cajun Recipes
How to prepare "cajun shrimp tacos"
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.
