Cajun Shrimp Tacos With Tomatillo Salsa
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Cajun Shrimp Tacos With Tomatillo Salsa
  Cajun    Shrimp    Tacos    Tomatillo    Salsa    Shellfish  
Last updated 6/12/2012 12:42:31 AM. Recipe ID 1544. Report a problem with this recipe.
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      Title: Cajun shrimp tacos with tomatillo salsa
 Categories: Main dish, Shellfish
      Yield: 8 Servings
----------------------CHILI SOUR CREAM---------------------------
      2 c  Sour cream
      2 ts Chili powder
    1/2 ts Cayenne pepper

    3/4 lb Tomatillos,* husks removed,
           -rinsed, quartered (about 3
    1/2 c  Coarsely chopped unpeeled
           -green apple (such as Granny
      2 tb Coarsely chopped fresh basil
      2 tb Coarsely chopped fresh mint

  1 1/2 ts Chili powder
  1 1/2 ts Paprika
      2 lb Uncooked medium shrimp,
           -peeled, deveined
      2 tb Olive oil
      1 tb Minced garlic
     16    Purchased taco shells
      1 lg Bunch watercress, trimmed
      2    Avocados, peeled, pitted,
  *A green tomato-like vegetable with a paper-thin husk. Available at
  Latin American markets and some supermarkets.
  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 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.

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Recipe ID 1544 (Apr 03, 2005)

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