Ingredients
The following ingredients have 12 Servings
- For the Cream
- 2/3 cup sour cream
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon minced garlic
- a couple pinches of salt
- 1/2 teaspoon lime juice
- 1/3 cup chopped cilantro
- For the Tacos
- 12 wonton wrappers
- 24 medium size shrimp, peeled and deveined
- pinch of salt for shrimp
- 3 teaspoons olive oil plus extra for wonton wrappers
- 1/3 cup chopped red cabbage
Instruction
- For the Cream In a large blender combine all of the ingredients and mix until smooth. Pour the sauce into a small bowl and cover with saran wrap. Place in refrigerator until ready to use. For the Tacos Preheat oven to 375 degrees. Brush olive oil on one side of each wonton wrapper. Place that side down into a muffin tin. Bake in oven for 7 minutes and then remove. In a large pan heat 3 teaspoons of olive oil. Add the shrimp and cook 3-4 minutes on each side and then remove from heat. Add a pinch of salt to shrimp and stir. Add a little spoonful of cream to each wonton cup and then top with chopped red cabbage and two pieces of shrimp.
