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
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
CAJUN GRILLED HALLOUMI WITH LIME BLACK-EYED BEAN SALAD & GUACAMOLE
Salty sheep's cheese keeps its shape when cooked. Flavour with paprika and cayenne then serve with a bean salsa and avocado dip
Provided by Jennifer Irvine
Categories Main course
Time 25m
Number Of Ingredients 19
Steps:
- Mix together the oil, herbs, spices and garlic in a large sealable bag. Divide a 250g block of halloumi into 8 slices. It can be very salty, so soak the slices in cold water for at least 10 mins, if you have time. Pat dry, then rub a spoonful of the Cajun mix into each slice, and reserve 4 slices for Open rye sandwich (see 'goes well with').
- In a large bowl, mix all the ingredients for the bean salad. Stir well and set aside.
- For the guacamole, scoop the flesh from the avocado and put it in a medium bowl, chopping it roughly with the side of the spoon. Add the rest of the ingredients and mix well. If you prefer your guacamole to be smoother, mash the avocado well with the olive oil and lime juice until it's at your preferred consistency before stirring in the other ingredients.
- Heat the grill. Line a grill pan with foil, place the halloumi slices on it and grill for 3-4 mins, checking occasionally until golden.
- Set aside 2 tbsp guacamole for tomorrow's lunch and chill. Place 2 slices of halloumi on each plate, with some bean salad and a dollop of guacamole on the side.
Nutrition Facts : Calories 488 calories, Fat 29 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10 grams sugar, Fiber 12 grams fiber, Protein 27 grams protein, Sodium 2.2 milligram of sodium
CAJUN TURKEY SALAD WITH GUACAMOLE
This turkey salad is quick and healthy, taking only 30 minutes to prepare!
Provided by Good Food team
Categories Lunch, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Heat a large frying pan or wok, sprinkle in the sesame seeds and toss them over a fairly high heat for about a minute until they're slightly golden. Add the oil to the pan or wok, tip in the turkey, Cajun seasoning and red pepper and stir fry for about 5 minutes until the turkey turns from pink to white.
- While the turkey's sizzling, divide the herb salad between four dinner plates then, as soon as the turkey's done, spoon it over the salad, making sure to include all the spicy juices. Top each serving with a spoonful of guacamole, pile tortilla chips on the side of each plate and serve.
Nutrition Facts : Calories 524 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 35 grams carbohydrates, Fiber 5 grams fiber, Protein 37 grams protein, Sodium 1.37 milligram of sodium
CAJUN GRILLED CHICKEN WITH LIME BLACK-EYED BEAN SALAD & GUACAMOLE
Spice your chicken with cayenne, oregano, paprika and thyme then serve on a salsa-like storecupboard salad and avocado dip - this recipe makes enough for lunch the next day
Provided by Jennifer Irvine
Categories Main course
Time 25m
Number Of Ingredients 19
Steps:
- Mix together the oil, herbs, spices and garlic in a large sealable bag. Put the chicken breasts in the bag and mix thoroughly to cover. Bash the chicken with a rolling pin to flatten it a little, then set aside to marinate for at least 15 mins.
- In a large bowl, mix all the ingredients for the bean salad. Stir well and set aside.
- For the guacamole, scoop the flesh from the avocado and put it in a medium bowl, chopping it roughly with the side of the spoon. Add the rest of the ingredients and mix well. If you prefer your guacamole to be smoother, mash the avocado well with the olive oil and lime juice until it's at your preferred consistency before stirring in the other ingredients.
- Heat the grill. Line a grill pan with foil, place the chicken breasts on it and grill for 5 mins, checking occasionally. Once golden brown, turn and grill for a further 5-7 mins. Check the middle of the breasts after 5 mins and, if cooked through, remove from the heat.
- Set aside 2 chicken breasts and 2 tbsp guacamole for Open rye sandwich (see 'goes well with', right). Place 1 warm chicken breast on each plate, with some bean salad and a dollop of guacamole on the side.
Nutrition Facts : Calories 491 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10 grams sugar, Fiber 12 grams fiber, Protein 48 grams protein, Sodium 1 milligram of sodium
AUTHENTIC CAJUN GUMBO
I learned to cook in Louisiana and I love to cook Cajun food. This cajun gumbo recipe is one of my favorites. -Paul Morris, Kelso, Washington
Provided by Taste of Home
Categories Lunch
Time 1h45m
Yield 20 servings (1-1/4 cups each).
Number Of Ingredients 19
Steps:
- Place the first 11 ingredients in a stockpot; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours., Remove chicken and allow to cool. Strain broth, discarding vegetables; skim fat. Remove meat from bones; cut chicken into bite-size pieces and set aside. Discard bones., In the same pan, cook and stir oil and flour over medium heat until caramel-colored, about 14 minutes (do not burn). Add finely chopped onion; cook and stir 2 minutes longer. Gradually stir in broth. Bring to a boil., Carefully stir in sausage and reserved chicken. Reduce heat; simmer, uncovered, for 10 minutes. Stir in okra and oysters. Simmer, uncovered, 10-15 minutes longer or just until okra is tender. Stir in file powder. Serve with rice.
Nutrition Facts : Calories 319 calories, Fat 19g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 990mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 3g fiber), Protein 19g protein.
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