Mexican Shrimp Appetizer

Mexican Shrimp Appetizer

24 Corn chip cups or “scoops”

2 cups guacamole

2 cups re-fried beans

1 tsp olive oil

1 small yellow onion, finely diced

3 garlic cloves, finely minced

1 jalapeno pepper, de-seeded & finely diced

1 tsp ground chili powder

3-4 shots of Tabasco sauce

1½ tsp ground cumin

¼ tsp Worcestershire sauce

¼ tsp chipotle powder

¼ cup red pepper minced OR 2 tbsp ajvar

1 large tomato, diced

¾ tsp dried oregano

1 tbsp oil

1 cup canned corn kernels (or kernels from one ear of corn)

2 green onions, finely sliced

Juice from 1 lime

1 pound large peeled and de-veined shrimp

Salt

Freshly ground black pepper

Cilantro, finely chopped

DIRECTIONS

In a medium skillet over medium-high heat, add the olive oil, sauté the yellow onion for 3-4 minutes or until translucent. Add the garlic, jalapeno pepper, chili powder, cumin, chipotle powder and sauté 30 seconds more. Add diced tomatoes and red pepper (or ajvar), and sauté for a minute or so to soften the tomatoes. Add the oregano and simmer a few more minutes.

Transfer the onion-tomato mixture to a blender. Process until smooth. Salt and pepper to taste.

Transfer the sauce from the blender to a skillet. The sauce should be thick enough to coat the shrimp; if too thin, simmer in a pan to reduce. Add the shrimp and coat with the sauce. Cook gently in the sauce, turning occasionally, until cooked through.

Put oil in a hot skillet and add the corn. Sauté until lightly browned, stirring occasionally. Transfer to a bowl and set aside.

ASSEMBLY

Place approximately 2 teaspoons of either the guacamole or the re-fried beans in the bottom of a corn “scoop.”

Place a few kernels of corn on the filled scoop. Add one shrimp. Sprinkle on a little of the green onion and squeeze a few drops of lime juice on top. Serve. Provide a side bowl with the chopped cilantro for an optional additional topping