Thursday, December 10, 2015

Shrimp & Guacamole Appetizer

This is the season when we have more family gatherings and we're always thinking about what to make for these special ocassions. The more simple the appetizers are, the more I like them because that way I can concentrate on the larger meals and desserts.

Today's appetizer could not be easier to make and has fantastic flavor. The shrimp marinade is practically the same one I used to marinade the chicken for the grilled chicken I made in a previous post, only that I changed the measurements a bit. We already made the guacamole in another post and I highly recommend it, not only because it's delicious, but also because I show you how to cover it and store it so it doesn't turn brown.

If you're not a big fan of shrimp, you can also substitute it with other ingredients like bacon, sausage, chorizo, shredded beef. The options are endeless since everything goes really well with guacamole.

¡Buen Provecho!


20-30 servings


1      tbsp olive oil
½   tsp garlic powder
½   tsp ground cumin 
½   tsp chili powder
1      pinch cayenne pepper (optional)
        Salt to taste

1      lb medium shrimp, rinsed, peeled and deveined
1-2  tbsp lime juice
¼   cup (12 g) cilantro, finely chopped (optional
1      guacamole recipe
1      bag tortilla chips (you can also use small fried arepas)


1. 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.

2. 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 the heat, place them in a medium bowl, add the lime juice, toss and let them cool completely. Once cooled, add the cilantro.

3. To assemble the appetizers, place about 2 tsp of guacamole on each chip and then place a single shrimp on the guacamole. Serve immediately.

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