Shrimp in Creamy Red Salsa

Sharon Bowers

Shrimp in Creamy Red Salsa

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    2 to 3 tablespoons olive oil 1/4 teaspoon cayenne
    2 large cooked potatoes, peeled and diced 1/2 teaspoon salt
    1 medium yellow onion, minced 1 1/2 cups mild salsa
    1 1/2 pounds large shrimp, peeled and deveined 1/4 cup sour cream
    1 teaspoon ground cumin 12 hard or soft taco shells
    1/2 teaspoon smoked paprika (optional) Chopped fresh cilantro


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    • 1

      Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the potatoes and the onion and cook, turning once or twice, until the onion is translucent and tender and the potatoes have browned slightly, 5 to 6 minutes.  

    • 2

      Toss the shrimp with the cumin, paprika, cayenne and salt. Push the potatoes and onions to one side of the skillet and add the remaining tablespoon of oil if you need it. Put the shrimp in the pan and cook for 3 to 4 minutes, until the shrimp is pink and opaque. Stir the shrimp into the potatoes and onions.

    • 3

      Pour the salsa over everything and stir in the sour cream, heating for 1 to 2 minutes, just to heat the sauce through. 3. Divide the shrimp among the taco shells and top with a generous portion of the sauce.

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