Radish And Mexican Shrimp Appetizer

• 1/2 large white onion, finely chopped
• 1 garlic clove, minced
• 1 teaspoon coriander powder
• 1/4 teaspoon cumin powder
• 1/4 teaspoon chipotle powder
• 10 large sized shrimp (31-40 per lb), peeled and deveined
• 1 pinch kosher salt
• 1 ripe tomato, small diced
• 1 tablespoon sourcream
• 1 tablespoon cilantro, roughly chopped
• 1-2 tablespoons olive oil, for sauteing
• 5-6 radishes (I used Easter egg), sliced
• 10 tortilla chips (scoops would also work great)

1. On medium heat add the olive oil to a medium sized saute pan. Add the onions and saute until soft and cooked through - about 5-7 minutes. Add the garlic and cook for a minute - don't let it burn!
2. Add the coriander powder, cumin powder and chipotle powder and saute until the spices are fragrant. Add the shrimp and cook for 3-5 minutes, until they turn pink.
3. Add the tomatoes and saute for about 30 seconds. Add salt and check for seasoning. Set aside.
4. In order to assemble, add a few slices of radish on each tortilla chip and then place a shrimp along with a some of the onion mixture on top. Place another radish slice on top of the shrimp and put a dainty dollop of sour cream on top of that. Finally scatter some chopped cilantro on top. Enjoy!

white onion, garlic, coriander powder, cumin powder, chipotle powder, shrimp, kosher salt, tomato, sourcream, cilantro, olive oil, radishes, tortilla

Taken from food52.com/recipes/17611-radish-and-mexican-shrimp-appetizer (may not work)