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
It is possible to track the history of `recipes` back into the distant past, in truth as far into history as ancient Egypt, and possibly even further than that. Having said that, mostly, these ancient cookbooks were just simple pictorial instructions for preparing food.
In fact, the most ancient recipe found, according to food historians 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 making anyone who drank it feel exhilarated and blissful. Later on, in The time of the roman empire 25BC a man called Apicius assembled some documents which described recipes cooked by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and afters, something we still use today. He also informs us how the Roman cooks were skilled in the use of a wide range of herbs and spices, including a few that will be familiar to modern chefs such as basil, mint and dill. For the decades that followed, the powerful families of Europe tried to serve up the most exotic meals, and as a result cooks and their collection of recipes could command a high salary. Notwithstanding that, it wasn`t until the 1800s that cooking and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to assembling, verifying, and publishing popular recipes of the day. By the time we get to the 1900s, recipe publications were starting to become popular mostly as a result of increased literacy, people having more free time and having more money to spend. |
We hope you enjoy this Cajun Shrimp Tacos With Tomatillo Salsa recipe.
