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.
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