Creamy Curry Shrimp Taco's

This colourful dish is poping with flavours. Fresh, savoury and sharp. These mini shrimp Taco's are super easy to make. There's very little cooking involved; only the shrimp. THe rest is imagination! 


DSC_7392.jpg

What you need

Shrimp

Red Onion

Avocado

Radish

Red Cabbage

Watercress 

Garlic

35% Cream & WHITE WINE

OLIVE OIL

Small Tortilla Shells

A little Extra...

Garlic Powder

Paprika

Chilli Powder

Curry Powder

Parsley Flakes

WHAT TO DO

CHOP UP YOUR RED ONION, AVOCADO, RADISH, RED CABBAGE AND GARLIC. SET THAT ALL ASIDE SO IT'S READY FOR YOU WHEN YOU ASSEMBLE YOUR TACOS.

GET A HOT PAN READY WITH SOME OLIVE OIL . Once it's hot, throw your garlic and shrimp in. Season the shrimp with the paprika, chilli, garlic & curry powder and Parsley flakes. My shrimp were frozen and already cooked so all I had to do was sear them to warm them up. When they're ready, remove them from the pan and set aside. Keep the remains in the pan.

With those remains, add in your cooking cream and white wine. Add just enough to make a small amount of sauce; just enough to drizzle over your tacos. Warm that up quickly and set aside when done.

Now just assemble. Lay out your tortilla shells and start layering. It really doesn't matter what it looks like cause your gonna eat it anyways right?! Once it's all assembled drizzle your cream sauce over your creation and your all done! 

Extra Kick

Add a little truffle oil to give your meal that extra kick. Remember...truffle oil goes a long way so only a drizzle will do. 

Katrina Kobayashi