This lovely seafood/guacamole/salsa like appetizer is simply delicious. The recipe comes from one of my favorite recipe sites – Natasha’s Kitchen. I changed a couple of amounts here and there, but this gem can only be attributed to Natasha’s culinary genius.
It’s like guacamole on steroids. Every bite beckons you to take another bite. So in that way, this is a dish where you could conceivably make a pig of yourself in front of your friends and family. So maybe the first time you prepare this before meal nibble, you should do so all by yourself in the privacy of your own kitchen. Just sayin’. It’s just that good. Or, you could always make a double batch and eat as much as you want, leaving the lions share for your family and friends. (Sounds like I speak from experience, right?!?!) Actually not.
I made this last Sunday for a Mexican food themed pre-concert meal for our 101st JazzVox concert in our home. But I barely got a taste of it before our guests heartily enjoyed their way through the whole bowl. But the bite I did get made me certain that it would not be too long before I made some just for Mr. C. and me.
So if you are ever in the mood for a special appetizer, give this delightful recipe a try. I would also advise you to visit Natasha’s site. She has a wonderful flair for food and her recipes are mostly easy to follow and include, again mostly, readily available ingredients. Happy eating!
Oh, and sorry I haven’t posted recipes for a while. We were enjoying another adventure out in this amazing world of ours. If you would like to follow us on our recent trailer trip, klick on September 2019 Trailer Trip.
1 lb. lg. raw shrimp, peeled, deveined, and tails removed
¼ tsp. kosher salt
freshly ground black pepper
1 T. extra virgin olive oil
3 med. limes, juiced, or more to taste
couple dashes of hot sauce (I use Frank’s Red Hot), opt.
½ English cucumber, semi peeled, seeded, and finely diced
4 Roma tomatoes, seeded and finely diced
3 avocados, diced
½ c. finely diced red onion
1/3 c. chopped cilantro
yellow and blue tortilla chips, for dipping
Season shrimp with salt and pepper. Heat the olive oil in a fry pan over medium high heat. Add shrimp and sauté just until cooked through. Remove from pan. Allow to cool, then coarsely chop and place in a large mixing bowl.
Pour the lime juice over the shrimp, and let sit for a few minutes before gently stirring in the hot sauce, cucumber, tomatoes, avocados, onion, and cilantro. Taste and adjust seasoning. Serve with tortilla chips.