|Shrimp Guacamole with Crisp Corn Tortillas|
Up until 2 years ago, I hadn't drunk a drop of tequila in over 20 years. I was so adverse to the idea of tequila that even the smell of it could send me running from the room. But, then, a few years ago, Mr. B, a big believer in immersion therapy, took the lead and ordered a pitcher of margaritas for us to share. I won't lie, I did enjoy them and in the interim, I learned how to make a pretty tasty pitcher of margaritas of my own. I won't lie, I'm still not going to take a shot of tequila anytime soon and I much prefer a cold beer, but for a Friday night in May, a big bowl of shrimp guacamole, crispy corn tortillas and few drinks around the pool aren't a bad idea.
You might think the blog post is all about tequila since people have a history of getting a little aggressive when served the blue agave elixir, but the truth is, this shrimp guacamole is so good, you'll fight for the last bite.
* For an even more decadent treat you'd really fight over, replace the shrimp with lump crabmeat. Just make sure to gently incorporate it so you still have lump crabmeat.
4-5 ripe avocados (Hass or Bacon)
6 finely minced jalapeño peppers
juice of 4-5 limes, to taste
1 garlic clove, pressed
1/2 cup seeded, finely, finely diced cucumber
1/2 cup finely chopped cilantro
1/4 cup of finely diced green onion tops
plenty of fresh ground pepper
1/2 pound coarsely chopped, seasoned shrimp
1 package corn tortillas
1. Heat the oven to 350º.
2. Evenly place corn tortillas directly on the rack and cook, turning once or twice, until crispy and lightly browned.
3. Set on a rack to cool.
4. Repeat with the remaining tortillas.
5. In a large bowl, mash the avocados.
6. Stir in the onions, garlic cilantro, cucumber and jalapeño.
7. Add lime juice to taste. I personally find that lots of lime and black pepper create the best balance, but everyone has their own palate to contend with; go forth confidently.
8. Add salt and black pepper to taste.
9. Stir in chopped shrimp.
10. Serve with tortillas.