James's Cajun shrimp Taco
CHILI SOUR CREAM
2 cup sour cream
2 tsp chili powder
1/2 tsp cayenne pepper
SALSA
3/4 lb tomatillos,* husks removed, rinsed,, quartered (about 3
1/2 cup coarsely chopped unpeeled green apple (such as granny)
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 lb uncooked medium shrimp, peeled, deveined
2 tbsp olive oil
1 tbsp minced garlic
16 purchased taco shells
1 large bunch watercress, trimmed
2 avocados, peeled, pitted, cubed
*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.
The thing always happens that you really believe in. And the
belief in a thing makes it happen. And I think nothing will happen until you
thoroughly and deeply believe in it.
- Frank Lloyd Wright