Yield: 8 Servings
|2 cups||Sour cream|
|2 teaspoons||Chili powder|
|½ teaspoon||Cayenne pepper|
|¾ pounds||Tomatillos,* husks removed, rinsed, quartered (about 3 cups)|
|½ cup||Coarsely chopped unpeeled green apple (such as Granny Smith)|
|2 tablespoons||Coarsely chopped fresh basil|
|2 tablespoons||Coarsely chopped fresh mint|
|1½ teaspoon||Chili powder|
|2 pounds||Uncooked medium shrimp, peeled, deveined|
|2 tablespoons||Olive oil|
|1 tablespoon||Minced garlic|
|16||Purchased taco shells|
|1 large||Bunch watercress, trimmed|
|2||Avocados, peeled, pitted, cubed|
CHILI SOUR CREAM
*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