Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Cajun shrimp tacos
Date: May 11, 2008
Yield: 8 servings
Chili Sour Cream
2 normal cups sour cream
2 teaspoons chili powder
1/2 teaspoon cayenne pepper
Salsa
3/4 pound tomatillos, husks removed, rinsed,
, , , quartered (about 3 normal cups)
1/2 normal 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 average shrimp, peeled, de-veined
2 tablespoons olive oil
1 tablespoon minced garlic
16 taco shells
1 large bunch good watercress, trimmed
2 avocados, peeled, pitted, cubed
Sour Cream: Whisk all ingredients in average 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 little 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 little 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 good watercress on platter. Top with shrimp. Chop remaining good watercress. Place in little bowl. Place sour cream, salsa, avocados and chopped good watercress in separate bowls.