Shrimp Cups With Chunky Avocado Salsa
Serves 12- Makes 24 cups
INGREDIENTS
Cups
- 6 flour tortillas
- 2 tablespoons butter, melted
Shrimp
- 1 pound (450 grams) shrimp
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper
- 2 cloves garlic, minced
- 1 tablespoon lime juice
Avocado Salsa
- 2 avocados, diced
- 1 large tomato, diced
- 1 medium red onion, diced
- ¼ cup jalapeno, diced
- ¼ cup cilantro, chopped
- ½ teaspoon salt
- ½ teaspoon pepper
- Sour cream, to garnish
PREPARATION
- Preheat oven to 375˚F/190˚C.
- Butter each side of the tortillas and cut into even quarters, making 24 pieces.
- Place one piece in each cup of a muffin tin and push down so it creates a cup shape. (Make 2 batches or use 2 muffin tins to make the full amount of cups).
- Bake for 10-12 minutes or until crisp.
- In a bowl, mix together shrimp, salt, pepper, cumin, paprika, chili powder, cayenne, garlic, and lime juice.
- Cook over medium-high heat for 8 minutes, flipping halfway. Set aside.
- In another bowl, combine diced avocado, tomato, red onion, jalapeno, cilantro, salt, and pepper. Stir gently.
- Assemble the cups by placing a spoonful of the avocado salsa in the toasted cup. Place a piece of shrimp on top, followed by a dollop of sour cream.
- Serve with lime wedges.
Brazilian Chicken Croquettes (Coxinha)
Serves 9 - 12
INGREDIENTS
Filling
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 onion, diced
- 2 cups cooked shredded chicken
- ½ teaspoon paprika
- Salt to taste
- 4 ounces cream cheese
- 3 tablespoons fresh parsley, chopped
Dough
- 1 tablespoon unsalted butter
- 2 cups whole milk
- ¼ cup chicken broth
- 2 cups all-purpose flour
Eggs
- 2 cups panko breadcrumbs
- Oil for frying
PREPARATION
- In a medium pot, heat olive oil, then sauté garlic and onions until soft and brown. Add shredded chicken, salt, and paprika. Stir to incorporate.
- Transfer mixture into a bowl, add cream cheese and parsley. Mix well.
- In the same pot, add butter, chicken broth, and milk. Bring to a boil. Stir in flour until dough is formed.
- Transfer dough to a flat surface. Knead the dough while it is warm, but not hot.
- Pinch a piece of dough, about the size of a large egg, and roll into a ball. Using your hands, flatten the dough and spoon filling into the center. Wrap the dough into a pear shape and make sure there aren’t any holes.
- While heating a pot of oil to 350˚F/180˚C, dredge the dough in egg and panko, then deep-fried till golden brown and cooked through. Drain on a towel and serve immediately.
- Category
- Beer snacks
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