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 app, le (such as gran
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, dev, eined
2 tbsp olive oil
1 tbsp minced garlic
16 purchased taco shells
1 large bunch watercress, trimmed
2 avocados, peeled, pitted, cubed
Directions
*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.
Bon Appétit June 1996
Servings: 8 servings
Cajun Shrimp Tacos With Tomatillo Salsa Recipe brought to you by Recipe Ideas
Categories: Appetizer; Cajun; Dip; Fish; Mexican
The History of Recipes
We are able to follow the history of `recipes` back into history, at least as far back into history as the Egyptians, and maybe even further. Interesting though that is, in the main part, these early recipes were just very basic hieroglyphic instructions for preparing meals.
The truth of the matter is, the oldest recipe discovered so far, according to Professor Solomon Katz, is a collection of tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. Later on, in The time of the roman empire around 25BC a man called Apicius compiled a number of scripts describing recipes prepared by wealthy Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and afters, a very modern way of dining. Aspicius informs us how the ancient Romans used a wide range of spices and herbs, including many that are still in use today like thyme, fennel and asafoetida. During the following few hundred years, the wealthy families of Wesstern Europe competed with each other to offer the best banquets, and because of this chefs and their collection of recipes were highly sought after. However, it wasn`t until the 1800s the formal cooking and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to assembling, testing, and recording recipes to allow everyone to enjoy them. The revolution that is television brought us TV cookery programs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes just like those on this site. |
We hope you enjoy this Cajun Shrimp Tacos With Tomatillo Salsa recipe.
