SPICY SHRIMP TOPPING FOR GUACAMOLE
Provided by Jeff Mauro, host of Sandwich King
Categories appetizer
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Put the shrimp in a medium bowl, drizzle with the olive oil and toss to coat.
- In a small bowl, combine the chili powder, cumin, salt, cayenne, black pepper and lime zest. Sprinkle the spices over the shrimp and toss thoroughly to combine.
- Pour the guacamole into a serving dish. Mound the spiced shrimp on top and serve immediately.
CAJUN GRILLED SHRIMP
This grilled shrimp recipe came from a neighbor, Katie. These shrimp are a nice change from the regular Cocktail shrimp. The ingredient list looks long, but very easy to make with sprices/herbs that are usually onhand. Easy make-ahead, or bring with appetizer. Frozen shrimp work great.
Provided by debita
Categories Cajun
Time 12m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Mix together. Marinade for up to 24 hours. Skewer and grill, 3 minutes per side, or until tender. Serve warm or refrigerate to serve later.
CAJUN SHRIMP
Steps:
- Combine paprika, thyme, oregano, garlic powder, salt, pepper, and cayenne pepper in a sealable plastic bag; shake to mix. Add shrimp and shake to coat.
- Heat oil in a large non-stick skillet over medium high heat. Cook and stir shrimp in hot oil until they are bright pink on the outside and the meat is no longer transparent in the center, about 4 minutes.
Nutrition Facts : Calories 166.1 calories, Carbohydrate 0.9 g, Cholesterol 258.9 mg, Fat 5 g, Fiber 0.5 g, Protein 28 g, SaturatedFat 0.9 g, Sodium 443.2 mg, Sugar 0.1 g
CAJUN GUACAMOLE SHRIMP CUPS
Make and share this Cajun Guacamole Shrimp Cups recipe from Food.com.
Provided by Food.com
Categories < 60 Mins
Time 35m
Yield 24 cups
Number Of Ingredients 16
Steps:
- For the cups:.
- Preheat the oven to 350 degrees F.
- If using cooking spray, spray a 24-cup non-stick mini muffin pan with cooking spray. If using vegetable oil, brush both sides of each wonton wrapper with a thin layer of vegetable oil using a pastry brush.
- Push each wonton wrapper into a well of the mini muffin pan.
- Bake for 10-12 minutes until golden. Remove from the oven and increase the heat to 400 degrees F for the shrimp later on.
- Remove the baked wonton cups to a wire rack to cool completely.
- For the guacamole:.
- Halve the avocados and remove their pits. Scoop out the flesh and discard the skins. Roughly chop the avocado into cubes (you should have about 1 1/4 cups of cubed avocado).
- Add the avocado to a wide, shallow bowl. Use a fork to mash as smooth as you like it.
- Stir the lime and hot sauce into the mashed avocado.
- Finely chop the cherry tomatoes and add the avocado along with the cilantro and scallion. Gently fold together until combined. Season with salt to taste (usually just a pinch).
- For the shrimp:.
- Combine the shrimp, olive oil, garlic and Cajun seasoning in a medium bowl along with a pinch each of salt and black pepper. Stir to coat the shrimp.
- Tip the contents of the bowl out onto a rimmed baking sheet. Bake for 6-7 minutes (the oven should be at 400 degrees F from earlier) until pink and cooked throughout.
- Assemble:.
- Fill each baked wonton cup with a slightly heaped teaspoonful of guacamole. Top each one with a shrimp. Sprinkle with the chopped cilantro.
- Serve immediately - the wontons will start to become soft very quickly once filled.
- NOTE:.
- If you need to make these ahead - prep the wonton wrappers and shrimp in advance. You can keep the baked wontons in an airtight container at room temperature for up to 2 days. You can keep the cooked shrimp in an airtight container in the fridge for up to 1 day. Make the guacamole just before filling and serving otherwise it will start to oxidize, turning brown.
Nutrition Facts : Calories 89.7, Fat 5.6, SaturatedFat 0.8, Cholesterol 24.6, Sodium 169.7, Carbohydrate 6.5, Fiber 1.3, Sugar 0.2, Protein 3.8
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