Another use for your guacamole.
When catering parties in my “catering heyday” I always looked for ways to stretch the boil shrimp appetizer which I never liked making for parties because there were also “shrimp hogs” (that’s not nice) hanging around the bowl or platter of boiled shrimp eating them as fast as they could get their little tails pinched off. Lucky for me most of the time the hostess would say she would do the shrimp.
I did come up with some shrimp appetizers which definitely stretch a one bite shrimp into a more filling one or two bites. Take my Jalapeño Shrimp on Tostones (I always did this on a cracker for parties.) or my Parmesan Shrimp Toast (which someone at a party once called it sex on toast — that was a crazy comment.); they are shrimp appetizers that will stretch your budget and fill up the tummies of those guests who love shrimp and can never get enough of them. Bang Bang Shrimp is a spicy shrimp appetizer that will make you want to go back for more, but I would only do this for a dinner party; don’t think I would ever attempt to make this for more than a handful of people
So, back to one of the stars of this appetizer — the guacamole — Is there anyone out there who doesn’t like guacamole? Probably not since 240 million avocados were sold for super bowl events this past super bowl. Are you a spoon dipper or think it should be dipped out of the bowl with a chip? Are you one of those people who will fight for the last bite of this healthy avocado dip? I wouldn’t fight over it, I would save back some of it for later after all the guests have left.
Everyone has there own ways of making this avocado dip. If you want to amp up your recipes here are some different ingredients I found that others have added (I may try some, but a few are a little unusual for my taste.). Things like kale, charred corn, toasted almonds, pineapple, sweet potato spiced up with chipotle peppers, pomegranate seeds, bacon and cojita cheese can all be added to your guacamole recipe. I always make my guacamole the same — mash up the avocado, add lime juice, minced garlic, red onion, cilantro and enough jalapeño you wonder if you added too much.
BLAST FROM THE PAST: Cranberry Avocado Salsa is a recipe my daughter first introduced me to a few years ago at Christmas. It is delicious and I think was one of her paleo recipes.
Sprinkle your shelled shrimp with some seafood seasoning. I used Strawberry’s shake on bbq seasoning. Add a little cayenne if you want more of a zing.
Cook until pink in color.
How simple is this. Cracker, guacamole, shrimp and a drizzle of spicy mayonnaise.
- 1 box rice crackers (or your favorite cracker)
- 1/2 - 1 lb. uncooked shrimp, shelled and deveined
- seafood seasoning (I use Strawberry's)
- 1 cup prepared guacamole (or make your own)
- 1/2 c. mayonnaise
- 1 Tbsp. shiracha sauce
- 1/4 tsp. paprika
- cilantro for garnish
- If you didn't buy your guacamole already made, make your own recipe and refrigerate until ready to put these together.
- Season the shelled and deveined shrimp with your favorite seafood seasoning. Pop under the broiler for a few minutes until the are done. Remove from oven and cool.
- Mix the mayonnaise, paprika, and shari'ah sauce together until there are no lumps. Set aside.
- To assemble, take your rice cracker (or any cracker) top with a tablespoon of the guacamole, top with the shrimp, drizzle with the mayonnaise/shiracha sauce and garnish with a cilantro leaf.
- Serve and enjoy with your favorite beverage.
- http://www.strawsbbq.com (seasoning we use on everything from salmon, vegetables, pork)
- If you want to use Old Bay or Tony's that would also be great and even add a little more heat to it with some cayenne pepper.
- If I am making my own guacamole I add avocado, garlic, onion, cilantro and some jalapeño plus some lime juice.