Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Shrimp Tacos with Spicy Cream Sauce
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- #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.
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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.