Gulf of Mexico Oil Spill Blog Spiced Shrimp and Avocado on Crostini

Spiced Shrimp and Avocado on Crostini

Spiced Shrimp and Avocado on Crostini

Recipe: Spiced Shrimp and Avocado on Crostini

Makes: 16 appetizers / Preparation time: 15 minutes / Total time: 30 minutes

16 baguette slices

2 tablespoons melted butter

16 large, peeled and cooked shrimp; pinch off the tails

2 teaspoons ancho chili powder

Pinch of smoked paprika, optional

Salt and black pepper to taste

2 tablespoons olive oil

2 small, ripe avocados

1 tablespoon lime juice

3 tablespoons chopped fresh cilantro, plus whole leaves for garnish

Place the baguette slices on a broiler pan. Brush each slices with some melted butter. Preheat the broiler to high. Place under the broiler for 1 to 2 minutes. Turn over and broil 1 minute on the other side. Remove from the oven and cool.

Meanwhile, prepare shrimp. Season the shrimp with chili powder, smoked paprika, 1/4 teaspoon salt and ground black pepper. Heat a heavy skillet over medium-high heat for 1 minute. Add the oil and shrimp and sauté, stirring occasionally, until the shrimp are opaque and firm to the touch, about 2 minutes. Transfer to a cutting board and cool.

Meanwhile, halve and pit the avocados and scoop the flesh into a small bowl. Add the lime juice and chopped cilantro and a pinch of chili powder if desired. Mash with a fork until relatively smooth and season with salt, a few grinds of black pepper and lime juice.

To assemble: lSlice the shrimp in half lengthwise. Spread the mashed avocado over the crostini and slice the toasts into even rectangles. Top each with two halved pieces of shrimp and a cilantro leaf. Sprinkle with a lime juice and salt and serve.

Adapted from Fine Cooking and tested by Susan M. Selasky for the Free Press Test Kitchen. Analysis based on 1 serving. 100 calories (52% from fat), 6 grams fat (1 grams sat. fat), 8 grams carbohydrates, 3 grams protein, 160 mg sodium, 15 mg cholesterol, 2 grams fiber.

Source: Recipe: Spiced Shrimp and Avocado on Crostini | freep.com | Detroit Free Press

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