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home > recipes > seafood > cajun shrimp tacos with tomatillo salsa
from NJ, USA Cajun Shrimp Tacos with Tomatillo Salsa Chili Sour Cream 2 cups sour cream 2 teaspoons chili powder 1/2 teaspoon cayenne pepper Shrimp 1 1/2 teaspoons chili powder 1 1/2 teaspoons paprika 2 pounds uncooked medium shrimp, peeled, deveined 2 tablespoons olive oil 1 tablespoon minced garlic Tomatillo Salsa 16 purchased taco shells 1 large bunch watercress, trimmed 2 avocados, peeled, pitted, cubed For Sour Cream: Whisk all ingredients in medium bowl to blend. Season with salt. (Can be made 1 day ahead. Chill.) For 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°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. Serves 8. Bon Appétit June 1996

Cajun Shrimp Tacos with Tomatillo Salsa


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ethnicity: mexican
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(posted May 9, 1999)

from NJ, USA

Cajun
Shrimp Tacos with Tomatillo Salsa

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

Shrimp
1 1/2 teaspoons
chili powder
1 1/2 teaspoons
paprika
2 pounds uncooked medium
shrimp, peeled, deveined
2 tablespoons
olive oil
1 tablespoon minced
garlic

Tomatillo Salsa
16 purchased
taco shells
1 large bunch
watercress, trimmed
2 avocados, peeled, pitted, cubed

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

For
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°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.

Serves 8.

Bon Appétit
June 1996



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