SHRIMP GUACAMOLE CANAPÉS
This is the second of two new recipes I wanted to try out for an upcoming cocktail party. I was really encouraged with the first one – little Croque Monsieur bites.
It was so good I ended up making full-sized Croque Monsieur that night for dinner.
Smoked Salmon Croque Monsieur recipe here
This next one, too, received rave reviews from my official but not-entirely-unbiased taste tester. It’s very easy to make…little toasted or roasted sweet potato rounds, some smashed garlicy avocado and lightly spiced shrimp.
Such delicious treats don’t get much healthier than this and even though I made these fairly spicy (we do love the heat), both the guacamole and shrimp can be made more neutral if you wish.
Perfect little one-bite morsels.
Inspiration thanks to Joyful Healthy Eats
- 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
- Toss shrimp in seasonings.
- 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.
- 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.
- Remove from heat and set aside.
- Mash avocado flesh with garlic, lime jiuce and jalapeno.
- Season with salt and pepper
- At this point you can set ingredients aside, refrigerated for a few hours.
- Prior to assembling remove all from refrigerator for about 1 hour.
- When ready to serve top each potato round with about 1 tbsp avocado then 1 shrimp.
One small mashed avocado produced a generous amount for 12 little canapés.