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Makes
10 bite sized appetizers
Author Notes
I have a confession to make - I had never cooked with a spring radish until I made this dish! I am used to the winter radish that we get in India (like a daikon) but I had never seen anything like these cute little red ones!
Since I had seen these radishes being used in Mexican cuisine, I thought of making an appetizer where the peppery radish would pair up with the sweet Mexican shrimp and then serve them on tortilla chips to provide a nice crunch. (Since some of the tortilla chips can be a bit unwieldy, I think serving these in little tortilla scoops would make for an easier bite). Enjoy! —Madhuja
Ingredients
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1/2
large white onion, finely chopped
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1
garlic clove, minced
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1 teaspoon
coriander powder
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1/4 teaspoon
cumin powder
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1/4 teaspoon
chipotle powder
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10
large sized shrimp (31-40 per lb), peeled and deveined
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1 pinch
kosher salt
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1
ripe tomato, small diced
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1 tablespoon
sourcream
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1 tablespoon
cilantro, roughly chopped
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1-2 tablespoons
olive oil, for sauteing
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5-6
radishes (I used Easter egg), sliced
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10
tortilla chips (scoops would also work great)
Directions
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On medium heat add the olive oil to a medium sized saute pan. Add the onions and saute until soft and cooked through - about 5-7 minutes. Add the garlic and cook for a minute - don't let it burn!
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Add the coriander powder, cumin powder and chipotle powder and saute until the spices are fragrant. Add the shrimp and cook for 3-5 minutes, until they turn pink.
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Add the tomatoes and saute for about 30 seconds. Add salt and check for seasoning. Set aside.
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In order to assemble, add a few slices of radish on each tortilla chip and then place a shrimp along with a some of the onion mixture on top. Place another radish slice on top of the shrimp and put a dainty dollop of sour cream on top of that. Finally scatter some chopped cilantro on top. Enjoy!
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