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Radish and Mexican shrimp appetizer

By Madhuja • May 21, 2012 • 2 Comments

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Radish and Mexican shrimp appetizer — 1 of 2

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!