SHRIMP GUACAMOLE CANAPÉ
 
 
Author:
Serves: 12 individual servings
Ingredients
  • 12 large shrimp, cleaned and peeled
  • 2 tsp cayenne or spicy Old Bay seasoning
  • ½ tsp cumin
  • 2 tbsp neutral cooking oil, divided
  • 2 mini sweet potatoes (about 1" in diameter and 3-4" long), scrubbed and cut into 12- ¼" rounds
  • 1 avocado
  • 1 garlic clove, smashed and pressed
  • 1 tbsp fresh lemon juice
  • 1 tbsp minced jalapeno, fresh or pickled
  • Salt and pepper
Instructions
  1. Toss shrimp in seasonings.
  2. Heat 1 tbsp oil and quickly sauté shirmp on high heat on each side until pink with a bit of brown crust. Take care not to over cook. Remove from pan and set aside.
  3. In same pan add 1 tbsp oil and saute sweet potato rounds, each side until browned and cooked through but not mushy, About 3 minutes per side.
  4. Remove from heat and set aside.
  5. Mash avocado flesh with garlic, lime jiuce and jalapeno.
  6. Season with salt and pepper
  7. At this point you can set ingredients aside, refrigerated for a few hours.
  8. Prior to assembling remove all from refrigerator for about 1 hour.
  9. When ready to serve top each potato round with about 1 tbsp avocado then 1 shrimp.
  10. Serve
Notes
Match the size of the shrimp with diameter of the sweet potato. My shrimp, cooked, measured about 1-1.5" and the mini sweet potatoes about the same
One small mashed avocado produced a generous amount for 12 little canapés.
Recipe by SEA SALT GALLEY KAT at https://www.seasaltgalleykat.com/seafood/shrimp-guacamole-canapes/