Sorry we have been MIA the past few days, especially on commenting on all of your blogs! I went to Virginia Beach for the weekend to see some of my best girl friends and Michael went on a canoe camping/fishing trip in the mountains with his roommate, Rich. Anyways, we finally have a post for ya! Another shrimp recipe, as promised :) Hopefully you guys aren't getting too tired of seeing so much shrimp! Our supply of frozen shrimp has yet to run out. This creation is kind of like shrimp salad, but with a twist. The mayonnaise and sour cream make it nice and creamy, but since they're light, it's still healthy (well minus the tortillas). You could also cut up the shrimp into smaller pieces and serve them on crackers for an appetizer. Garnish with fresh lime wedges, if desired.
- 2 tbsp. canola oil, plus more for frying
- 6 corn tortillas, preferably white
- Salt, to season
- 1/3 cup chopped fresh cilantro
- 2 1/2 tablespoons reduced-fat mayonnaise
- 2 1/2 tablespoons light sour cream
- 1 tablespoon lime juice
- 1/4 teaspoon cayenne pepper
- 1 pound peeled cooked shrimp, tails removed
- 1/2 a medium cucumber, cut into thin slices
- 3 scallions, chopped in thirds and thinly sliced lengthwise
- Heat 1/2 inch oil in a small heavy skillet over medium heat until shimmering. Fry tortillas one at a time until golden and crisp, 2 minutes per side. Drain on paper towels and sprinkle with salt. Set aside.
- Put cilantro, mayonnaise, sour cream, lime juice, and cayenne in a medium bowl; stir to combine.
- Add shrimp to sauce; toss to coat.
- Top tortillas with cucumber, scallions, then shrimp mixture. Garnish with a sprinkle of cayenne pepper.