Cilantro

Radish and Mexican shrimp appetizer

by:
May 21, 2012
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
Ingredients
  • 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)
In This Recipe
Directions
  1. 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!
  2. 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.
  3. Add the tomatoes and saute for about 30 seconds. Add salt and check for seasoning. Set aside.
  4. 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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