Here is yet another recipe from my favorite cookbook "Southern Living All-Time Favorites". I've made some changes to this simple but tasty recipe. Now if only I had a margarita to go with it.
Ingredients
1-8oz. container light sour cream
1&1/2 tsp. chili powder (divided)
3/4 tsp. ground cumin (divided)
1/2 tsp. ground red pepper (divided)
3/4 tsp. salt (divided)
1/8 tsp. cinnamon
1/4 cup milk
1 to 1-1/2 lb. peeled and deveined, medium-size raw shrimp
1- large red bell pepper sliced thin
1- small onion sliced
3 Tbs. orange juice
2 garlic gloves
3 tsp. olive oil
1 avocado sliced
8 (6-inch) tortillas, warmed
(Mexican blend cheese optional)
Direction
1. Whisk together sour cream, 1/2 tsp. chili powder, 1/4 tsp. cumin, 1/4 tsp. red pepper, 1/4 tsp. salt,
1/8 tsp. cinnamon. Add 1/4 cup milk, stirring until smooth. Cover and chill until ready to serve.
2. Combine remaining 1 tsp. chili powder, 1/2 tsp. cumin, 1/4 tsp. red pepper, 1/2 tsp. salt in a large zip-top plastic bag; add orange juice and raw shrimp, seal bag, turning to coat. Chill for 1/2 hr. Remove shrimp from marinade, discarding marinade.
3. Saute' red bell peppers and onions on medium, in olive oil in large skillet for about 5 mins., remove from pan and set aside. Add a little more olive oil and garlic and saute' for about 2 mins. then add shrimp and saute' until shrimp turn pink. Return the onions and peppers to the pan and stir and heat until warmed. Serve with sour cream mixture and avocado. Mexican cheese blend can also be added.
