Time: 30 minutes
Servings: 28 bites
Ingredients
- 1 lb Raw 31-35 Count Medium Shrimp, peeled and deveined, tails off
- ½ C Butter
- 1½ tsp New Mexico Red Chili Powder
- 1½ tsp New Mexico Green Chili Powder
- ¼ tsp Smoked Paprika
- ¼ tsp Ancho Chili Powder
- ½ tsp Cayenne Pepper
- ¼ C Turbinado Sugar
- 2 C Guacamole (See Recipe for Perfect Guacamole)
- 2 T Lime Juice, fresh
- 28 Bite-Sized Corn Tortilla Chips, 1 per shrimp
- ½ C Lime Crème
Instructions
- Add butter, red chili powder, green chili powder, paprika, ancho chili powder, cayenne pepper, and turbinado sugar to a thick bottomed skillet.
- Heat on medium until sugar is melted.
- Add shrimp and cook until shrimp turns red, approximately 5 minutes. Do not over cook.
- Turn off heat and let it soak for 10 minutes.
- Chill in the refrigerator until ready to use.
- To assemble the bites: Top each tortilla chip with a spoonful of guacamole. Add one poached shrimp on top.
- Drizzle lime crème and lime juice over the top and serve.
Go Rogue by substituting lobster or scallops for the shrimp.
Check out the published recipe at the Branson Globe.
