This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Shrimp Tacos with Spicy Cream Sauce
- add review
- #105323
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
16 ounces lowfat sour cream
2 teaspoons chili powder, divided
1 teaspoon ground cumin, divided
3/4 teaspoon cayenne pepper, divided
3/4 teaspoon salt, divided
1/4 teaspoon ground cinnamon
1 1/2 cup water
1 pound medium shrimp
3 tablespoons orange juice
2 cloves garlic
2 teaspoons olive oil
1 avocado, chopped
8 corn tortillas, warmed
directions
Whisk together sour cream, half the chili powder, half the cumin, 1/2 teaspoon red pepper, 1/4 teaspoon salt, and the cinnamon. Add water, stirring until smooth. Cover and chill until ready to serve.
Peel shrimp, and devein, if desired; chop. Combine remaining chili powder, cumin, 1/4 teaspoon red pepper, and 1/2 teaspoon salt in a shallow dish or heavy-duty zip-top plastic bag; add orange juice and shrimp, turning to coat. Cover or seal, and chill 15 minutes. Remove shrimp from marinade, discarding marinade.
Saute garlic in hot olive oil in a large skillet over medium-high heat 2 to 3 minutes. Add shrimp, and cook 5 minutes or just until shrimp turn pink. Serve with sour cream mixture and avocado in warm tortillas.
Recipe Source: Southern Living
added by
dorin
nutrition data
Nutritional data has not been calculated yet.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
see more shrimp recipes
reviews & comments
November 18, 2017
Excellent. We enjoyed these very much. Loved the marinade on the shrimp, which I chopped. One note to guide you: I whisked together the cream mixture in the sour cream container with a fork. Along with the spices, this thinned the sour cream to a pourable consistency. So no need to add the water at all! In fact, that amount of water would have ruined the cream topping, I think.