Cinco de Mayo to me, means celebrating with Chips, Queso and Margaritas at my local Mexican Restaurant patio.
Staying at home, I couldn’t help but throw together a Mexican inspired dish with what I had on hand. Tortilla chip crusted shrimp with Guacamole and chips!
I knew I wanted Tortilla chips, so I started there. I had a fresh bag of lime flavored (thanks Instacart substitutions) in the pantry. I also had a half started bag of tortilla chips that was a little stale 🤷🏻♀️. If I’m going to eat chips, I’m not eating stale chips.....but quarantine times call for quarantine measures. What could I do with the opened bag? Can’t throw those babies out! Aha, I will grind them up in my magic bullet blender. Poof - I have tortilla chip crumbs. What else do I have? Shrimp I need to use in the fridge! I will dip those in the chip crumbs. 🧐
And then it began!
- Raw Shrimp (peel them and take tails off). Maybe a pound?
- Avocados (I used two small hass)
- Red Onion (I used about 1/4 giant red onion). Chop it.
- Lemon (or lime - I like lemon). Squeeze the juice.
- Salt, Garlic Powder and Cumin
- Fresh Chips and stale chips (ha or you could use all fresh!)
- Sour cream (optional)
- Crush up some chips in a blender/chopper until looks like sand
- Coat shrimp in the chip crumbs (they will be a little damp from rinsing them before you coat them so the chip crumbs stick)
- Melt some butter and olive oil (butter alone will burn) in a sauté pan on medium high
- Sauté shrimp a minute or two on each side. I did two batches to not crowd the pan.
- Salt the shrimp with sea salt
Make the guacamole:
- Mix together the juice of a lemon, the avocados, salt, onion, garlic powder and cumin. Mash with a fork til creamy.
Serve the shrimp with the guacamole, chips and sour cream.
You are done! De nada!
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