Print Options

 
 
 
 Print
Guacamole Shrimp Appetizers Recipe

Guacamole Shrimp Appetizers Recipe

I wanted something different than a cheese-based appetizer. That's what you'll have in this fresh and flavorful snack. s for out by the pool. Tortilla chips are topped with a creamy guacamole and zippy shrimp mixture. It's yummy!—Ann Deren-Lewis, Bradbury, California
TOTAL TIME: Prep: 30 min. Cook: 10 min. + chilling YIELD:24 servings

Ingredients

  • CILANTRO JALAPENO PESTO:
  • 2 jalapeno peppers
  • 3/4 cup fresh cilantro leaves
  • 2 tablespoons pine nuts
  • 1 garlic clove, peeled and halved
  • 1 tablespoon olive oil
  • SHRIMP FILLING:
  • 12 uncooked medium shrimp, peeled, deveined and cut into 1/2-inch pieces
  • 1/4 cup frozen corn, thawed
  • 1/4 cup diced sweet red pepper
  • 1 tablespoon olive oil
  • GUACAMOLE:
  • 1 medium ripe avocado, peeled and cut in half
  • 1/4 cup fresh cilantro leaves
  • 2 tablespoons chopped sweet onion
  • 2 tablespoons lime juice
  • 1 tablespoon sour cream
  • 24 nacho tortilla chips or tortilla chip scoops

Directions

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. For guacamole, place the avocado, cilantro, onion, lime juice and sour cream in food processor. Cover and pulse until smooth. Cover and chill.
  • 5. Just before serving, top each tortilla chip with guacamole.
  • 6. Place 2 teaspoons shrimp mixture on each. Yield: 2 dozen.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1 appetizer equals 45 calories, 3 g fat (1 g saturated fat), 8 mg cholesterol, 21 mg sodium, 3 g carbohydrate, 1 g fiber, 2 g protein.

Wine Pairings

Sparkling Wine

Enjoy this recipe with a sparkling wine.