CAJUN SHRIMP GUACAMOLE WITH RED PEPPER
Turn your snack into a mini meal with the addition of Cajun shrimp and red pepper. This shrimp guacamole has the perfect balance of bold and fresh flavors. -Taste of Home Test Kitchen
Provided by Taste of Home
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a bowl, mash avocados until almost smooth. Stir in lime juice and ½ teaspoon salt. Let stand 10 minutes to allow flavors to blend. Adjust seasoning with additional lime juice and salt if desired. Top with Cajun Shrimp and red pepper.
Nutrition Facts : Calories 152 calories, Fat 11g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 314mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 5g fiber), Protein 8g protein. Diabetic Exchanges
CHUNKY GUACAMOLE WITH SERRANO PEPPERS
Provided by Food Network
Yield 8 cups
Number Of Ingredients 7
Steps:
- In a large bowl, place the avocados, tomatoes, onions, cilantro, serrano, lemon juice, and salt. Stir gently until well combined.
- Transfer to a serving bowl and serve.
SHRIMP COCKTAIL WITH GUACAMOLE
Provided by Robert Irvine : Food Network
Categories appetizer
Time 14m
Yield 8 servings
Number Of Ingredients 9
Steps:
- In a saute pan, heat olive oil over moderate high heat. Season shrimp with salt and pepper and cook for 1 or 2 minutes on each side or until pink. Using a fork, coarsely mash avocado with lime and garlic. Stir in onion, cilantro and hot sauce to blend. Season with salt, to taste. Place the guacamole in a dipping bowl with the shrimp arranged around.
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
CAJUN GUACAMOLE
Make and share this Cajun Guacamole recipe from Food.com.
Provided by Boomette
Categories Cajun
Time 15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a serving bowl, mash together the avocados, lemon juice and salt.
- Fold in the remaining vegetables and seasonings.
- Serve with the tortilla chips.
Nutrition Facts : Calories 182.4, Fat 14.9, SaturatedFat 2.2, Sodium 303.9, Carbohydrate 13.5, Fiber 8.1, Sugar 2.5, Protein 3
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