Guacamole Shrimp Appetizers

Name: Guacamole Shrimp Appetizers
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 2 dozen.
Cuisine: North America, Mexican
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

TOTAL TIME: Prep: 30 min. Cook: 10 min. + chilling YIELD: 2 dozen.

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

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.
7.

Nutrition Facts

1 filled tortilla chip: 45 calories, 3g fat (1g saturated fat), 8mg cholesterol, 21mg sodium, 3g carbohydrate (0 sugars, 1g fiber), 2g protein.