NWTC Culinary instructor Lisa Hickman shares a recipe sure to be a hit at your next gathering.
Shrimp Guacamole Appetizer
For the Marinade:
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin, ground
- 1/2 teaspoon chili powder
- pinch cayenne pepper (OPTIONAL)
For the Appetizer:
- 1 pound medium shrimp — rinsed, peeled, and deveined
- 1-2 tablespoons lime juice
- 1/4 cup cilantro — finely chopped (OPTIONAL)
- guacamole (see recipe below)
- tortilla chips or, for a twist, sliced cucumbers
- In a large bowl, mix all the ingredients of the marinade. Add the shrimp and toss to make sure they're well covered with the marinade. Cover with plastic wrap and refrigerate for 1 hour.
- Cook the shrimp in a large pan on medium high heat for about 3-5 minutes or until they're pink and opaque. Remove from heat, place them in a medium bowl, add the lime juice, toss and let them cool completely. Once cooled, add the cilantro.
- To assemble the appetizers, place about 2 teaspoons of guacamole on each chip and then place a single shrimp on the guacamole. Serve immediately.
The BEST Guacamole!
Truly the BEST guacamole recipe! It's quick and easy to make, naturally gluten-free and vegan, and always the hit of a party.
- 3 ripe avocados, peeled and pitted
- 1 jalapeño, cored and finely diced (add more or less to taste)
- 1/2 cup finely diced red onion
- 1 tablespoon fresh lime juice
- 1/3 cup fresh cilantro leaves, finely chopped
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground cumin
- optional: 1 Roma tomato, cored and chopped
- In a medium mixing bowl, use a fork or a potato masher to mash the avocados to your desired consistency.
- Stir in the jalapeño, onion, lime juice, cilantro, salt, cumin until well-mixed. (If adding tomatoes, stir them in at the very end.)
- Taste and season with extra salt (plus extra lime juice, jalapeño and/or cilantro) if needed.
- Serve immediately and enjoy!
Storage Instructions: to store this guacamole, cover the bowl with plastic wrap (so that the plastic is literally touching the entire top layer of the guacamole) and refrigerate for up to 2 days before serving.