Monday, May 7, 2012

Spicy Shrimp & Avocado

How was your weekend? Mine was very busy and today I'm exhausted. It's one of those everything hurts, I need to be back in bed type of days!

How delicious does this look? I'm drooling just looking at the picture.


The recipe and directions below is from here. Is this something that would interest you? I think I'm going to make this on Sunday.

The creamy avocado in these bite sized appetizers is a cool complement to the spicy prawns and the crunchy texture of the rice cracker. This delightful and gluten-free appetizer will whet your guests’ appetites during all spring and summer entertainment occasions. Ensure you make plenty of extras as they will quickly disappear!
1 tbspolive oil15 mL
20large prawns, shelled20
1 tbspchilli garlic paste15 mL
1/4 cupchopped fresh cilantro50 mL
2avocados from Mexico, finely diced2
1green onion, sliced1
1lemon, juice and zest1
20sesame rice crackers20
20cilantro leaves20
In a sauté pan over medium-high heat, add olive oil and shrimp. Cook shrimp for 2 to 4 minutes per side until they turn orange/red in colour and opaque. Add chili garlic paste and stir to coat, continuing to cook for 30 seconds. Remove from heat and set aside for later use.
In a medium-sized bowl, combine cilantro, avocados, green onion, lemon juice and zest. Top each cracker with 1 tsp (5mL) avocado spread and 1 prawn. Garnish with a cilantro leaf.
Serve immediately.
Yield: 20 pieces
Nutritional Information: Per Serving ( 2 pieces) : about 99 cal, 3 g pro, 7 g total fat (1 g sat fat),
7 g carb, 3 g fibre, 21 mg chol, 92 mg sodium. %RDI: iron 5%, calcium 1%, vit A 2%, vit C 12%.


  1. I'm right with you on the going back to bed feeling. I hate busy weekends! Hope the dinner party went well! And this recipe looks delish!

  2. I'm totally drooling over these this morning!