Cajun Guacamole Shrimp Cups Recipes

Steps:

• Put the shrimp in a medium bowl, drizzle with the olive oil and toss to coat.
• In a small bowl, combine the chili powder, cumin, salt, cayenne, black pepper and lime zest. Sprinkle the spices over the shrimp and toss thoroughly to combine.
• Pour the guacamole into a serving dish. Mound the spiced shrimp on top and serve immediately.

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.

Steps:

• Mash avocados in medium bowl until smooth. Add cream cheese spread, cilantro, onions, garlic and 1/4 cup salsa; mix well.
• Refrigerate 30 min.
• Toss shrimp with paprika and remaining salsa. Heat oil in large skillet on medium heat. Add shrimp; cook 2 min. on each side or until shrimp are tender. Remove from skillet.
• Spoon guacamole into tortilla chips; top with shrimp.

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.

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.

Steps:

• Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a small bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Place the roasted jalapenos, cilantro, pine nuts and garlic in a food processor; cover and pulse until chunky. While processing, gradually add oil in a steady stream; set aside., In a large skillet, saute the shrimp, corn and red pepper in oil for 3-5 minutes or until shrimp turn pink. Remove from the heat; cool for 5 minutes. Add pesto mixture; toss to coat. Cover and refrigerate., For guacamole, place the avocado, cilantro, onion, lime juice and sour cream in food processor. Cover and pulse until smooth. Cover and chill., Just before serving, top each tortilla chip with guacamole., Place 2 teaspoons shrimp mixture on each.,