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Appetizers | |
| 24 wonton wrappers 1 lb raw shrimp, peeled and deveined 1 tablespoon olive oil 1 garlic clove, minced 1 tablespoon cajun seasoning 1 tablespoon chopped cilantro salt and pepper Wholly Guacomole (makes about 1 1/2 cups) 6 avocados (soft, but not mushy) 2 -4 garlic cloves, minced (depends on how much you like garlic) 1 lime, cut in half 1 medium tomatoes, diced 1/2 medium onion, diced salt chopped cilantro (optional) 1 diced jalapeno peppers (optional) or 1 diced serrano pepper (optional) | |
| Guacomole Cut avocados in half, remove pit, and spoon avocado into a mixing bowl. Add minced garlic and squeeze the juice from one-half of the lime into the bowl of avocado. Mash the ingredients together to desired consistency using the back of a large spoon or a potato masher (some like the avocado chunky, some like it smoother). Fold in diced tomato and diced onion, a couple pinches of salt, and the juice from the remaining lime half (Also add cilantro or peppers at this time). Cover the bowl and refrigerate for 30-45 minutes. Uncover and taste. Add salt as needed. Final Assembly Preheat oven to 350 degrees F. Grease a 24-cup mini muffin tray with nonstick spray. Push a wonton wrapper down into each muffin tin. Bake for 10-12 minutes or until golden. Remove from oven and increase heat to 400 degrees F. Combine shrimp, olive oil, garlic and seasoning in a bowl, along with salt and pepper to taste. Arrange shrimp on a baking sheet and roast until just pink and firm, about 6-7 minutes. Fill each wonton cup with a spoonful of guacamole and a shrimp, then garnish with cilantro. | |
Excellent | |
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