If you are a shrimp lover, this appetizer can easily become a favourite. Elegant as they are casual... spicy warm shrimps nestled on cool creamy tangy avocado atop crunchy rice crackers, what's not to love? Serve these bite-sized delectables at your entertaining occasion and you'll have guests swooning as they come back for more. Just make sure you hide a few for yourself or they'll all be gone before you know it!
Makes 20 pieces (double the recipe to make twice the savouries)
1 Tbsp. olive oil
20 large shrimps, shelled (300 g frozen shrimps count 16/20)
1 Tbsp. chilli garlic paste (such as sambal oelek), adjust according to spice levels
1/4 cup chopped fresh cilantro
2 ripe avocados, finely diced
1 green onion, sliced
1/2 lemon, juice and its zest
1 Tbsp. olive oil
20 large shrimps, shelled (300 g frozen shrimps count 16/20)
1 Tbsp. chilli garlic paste (such as sambal oelek), adjust according to spice levels
1/4 cup chopped fresh cilantro
2 ripe avocados, finely diced
1 green onion, sliced
1/2 lemon, juice and its zest
20 sesame rice crackers
20 cilantro leaves
20 cilantro leaves
Heat oil in a sauté pan over medium-high heat. Cook shrimps for two minutes per side until they turn bright orange and opaque. Add 1 tsp. to 1 Tbsp. chili paste and stir to coat, continuing to cook for 30 seconds more. Remove from heat and set aside.
Combine cilantro, avocados, green onion, lemon juice and zest in a bowl. Top each cracker with 1 Tbsp. avocado spread and a shrimp. Garnish with a cilantro leaf. Serve immediately.
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| Assemble right before serving, otherwise crackers will lose their crunch. |
Now that's what I call a feast for the eyes and taste buds...
More on the way.... mini crab cakes that will fit the gourmet crowd...
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