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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
Makes 10 bite sized appetizers
- 1/2 large white onion, finely chopped
- 1 garlic clove, minced
- 1 teaspoon coriander powder
- 1/4 teaspoon cumin powder
- 1/4 teaspoon chipotle powder
- 10 large sized shrimp (31-40 per lb), peeled and deveined
- 1 pinch kosher salt
- 1 ripe tomato, small diced
- 1 tablespoon sourcream
- 1 tablespoon cilantro, roughly chopped
- 1-2 tablespoons olive oil, for sauteing
- 5-6 radishes (I used Easter egg), sliced
- 10 tortilla chips (scoops would also work great)
- 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!
- 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.
- Add the tomatoes and saute for about 30 seconds. Add salt and check for seasoning. Set aside.
- 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!
- This recipe was entered in the contest for Your Best Radishes or Turnips
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