Blackened Shrimp Avocado Cucumber Bites

I loved the idea of this recipe, but wanted it to come out a bit chunkier and not so much like a dip, so I added another extra avocado, chunked largely and only about 1/4 cup of the cocktail sauce. Also, a little fresh ground pepper. I served in martini glasses with extra shrimp garnishing the side of the glass. It turned out beautifully and tasted incredible.


    For the shrimp and cucumber bites:
    1 tablespoon oil
    1 tablespoon creole seasoning
    1 pound shrimp, peeled and deviened
    1 cucumber, sliced
    1/4 cup remoulade sauce (optional)
    For the avocado sauce:
    1 avocado, mashed
    1 green onion, thinly sliced or chopped
    2 tablespoons cilantro and/or parsley, chopped
    1 tablespoon lemon juice
    salt and cayenne to taste


    For the shrimp and cucumber bites:
    Toss the shrimp in the oil and the seasoning and cook in a preheated (medium-high heat) heavy bottomed pan/skillet until slightly blackened, about 2-3 minutes per side.
    Assemble the bites with cucumber slices, topped with avocado sauce, shrimp and remoulade sauce.
    For the avocado sauce:
    Mix everything and enjoy!

Option: Use your favourite guacamole instead of this avocado sauce.


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