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Spiced Shrimp & Avocado Toasts

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Yields 16 canapes.

  • by from Fine Cooking
    Issue 61

  • 16 large shrimp (about 1/2 lb.), peeled, deveined, rinsed, and patted dry
  • Kosher salt and freshly ground black pepper
  • 1 tsp. chili powder; more to taste
  • 2 Tbs. extra-virgin olive oil
  • 2 small ripe avocados (about 12 oz. total)
  • 1 Tbs. fresh lime juice; more for sprinkling
  • 3 Tbs. chopped fresh cilantro, plus 16 whole leaves for garnish
  • 1 recipe Toast Points

Season the shrimp with 1/4 tsp. salt, a few grinds of pepper, and 1 tsp. chili powder. Set a heavy 10-inch 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.

Pit the avocados and scoop the flesh into a small bowl. Add 1 Tbs. lime juice, the chopped cilantro, and a pinch of chili powder. Mash with a fork until relatively smooth and season with a heaping 1/2 tsp. salt and a few grinds of pepper. Slice the shrimp in half lengthwise.

To assemble, spread the mashed avocado over the toasts and slice each toast into four even rectangles.  Top each with two halved peices of shrimp and a cilantro leaf, sprinkle with lime juice and salt, and serve.  (The rectangles can be cut into squares for even smaller bites.)

Photo: Scott Phillips

great good appetizer

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