Gather ingredients for guacamole.... I'm using frozen corn, but now with corn in season get some fresh stuff, maybe even char it a little first.
Quick cilantro prep: Rip lower stemmy half from leafy upper half. Save stems for another endeavor.
Wash upper leafy half and chop fine. Add to a large bowl.
Chop, seed, and drain tomatoes. Add to bowl.
Chop onion and add to bowl.
Im using pickled jalepeno (check the guide) dice up fine and add to bowl. Alternatively, use fresh jalepeno 1-2 for desired heat level.
Tis the season for avocado, scored 3 for $1. Slice in half and remove seed.
Checkerboard the Avo halves and scoop out yellow/green fatty goodness.
Squeeza da lime and lemon, add the corn and mix thoroughly. Let guacamole sit in fridge for 30 minutes up to 2 hours before serving.
Frozen shrimp: 31-40 per pound, if budget affords go bigger. I recommend salt brining the shrimp for better texture and taste, use about 1 tbsp per 1/2 lb shrimp. Then soak for 20 minutes.
After 20 minutes rinse, drain, and fully dry da shrimp.
Like so. Moisture is a No No when trying to put shrimp through the Maillard reaction. (Browning of foods)
Spice mix. Mine consists of ancho, de arbol, and Anaheim peppers, cumin seeds, ground cilantro, garlic powder, onion powder, and celery seed. Mix what you got, I've made do with Cajun seasoning before
Toss shrimp with spices and oil. I used EVOO but a higher smoke point oil would be better here.
Coco oil has a 350F smoke point -a medium heat oil. Heat pan on medium high heat for 10 minutes before adding oil. If you don't own at least 1 cast iron pan, go an immediately purchase one today!!!
Add shrimp after pan has been heated for 10 minutes, turn up heat to high and add shrimp. Run an exhaust fan cause this will make you choke!!!
Flip them sea creatures over 1-3 minutes depending upon size. Don't overcook them buggers!!! Watch them change color and tighten, then you'll know they're done.
Serve as little appetizer shots- just mound guac in some cute little glasses and top with two shrimpies.
Or serve in martini glasses for a meal.
- 1/2lb Shrimp
- Shrimp rub
- 1.0tsp Salt
- 1.0Tbsp Ancho Chili powder
- 1.0tsp Ground coriander seed
- 1/2tsp Cumin
- 1.0tsp Garlic powder
- 1/2tsp Celery seed
- 1/2tsp Black pepper
- 2.0Tbsp Olive oil
- 5.0Tbsp Lime juice
- 2.0Tbsp Lemon juice
- 3.0 Avocados
- 2.0 Tomatoes
- 1.0bnch Cilantro
- 2.0 Jalepenos
- 1/2c Onion
- 1.0c Corn