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
10 bite sized appetizers
large white onion, finely chopped
garlic clove, minced
large sized shrimp (31-40 per lb), peeled and deveined
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!