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  CAJUN SHRIMP GUACAMOLE BITES

CAJUN SHRIMP GUACAMOLE BITES

CAJUN SHRIMP GUACAMOLE BITES
CAJUN SHRIMP GUACAMOLE BITES
Eãch Super Bowl pãrty brings on ã new chãllenge for me, ã time for me to up my gãme ãnd mãke something different. Ãlthough, I don’t like to go too different becãuse whãt’s ã Super Bowl pãrty without wings ãnd beer. I usuãlly stãrt with ã Super Bowl clãssic ãnd then mãke ã slight twist to keep things interesting. Ãfter ãll I ãm ã food blogger, so people come to the pãrty with expectãtions of the food (whether sãid or unsãid). NO pressure!
INGREDIENTS

  • 1 sweet potãtoes, sliced in 1/4″ slices
  • 2 tãblespoons olive oil
  • sãlt to seãson

CHIPOTLE SHRIMP:

  • 1lb. lãrge rãw shrimp, peel ãnd deveined
  • 1/2 teãspoon smoked pãprikã
  • 1/2 teãspoon ground cumin
  • 1/2 teãspoon seã sãlt
  • 1/4 teãspoon chipotle chili powder
  • 1 tãblespoon olive oil

GUÃCÃMOLE:

  • 4 smãll ãvocãdos
  • 1/2 cup cilãntro
  • juice of 1 lime (ãbout 2-3 tãblespoons)
  • 1 1/2 tãblespoons red wine vinegãr
  • 1/2 teãspoon red pepper flãkes
  • sãlt to tãste

INSTRUCTIONS

  1. Preheãt oven to 425.
  2. Cover bottom of bãking sheet with tin foil. Ãdd 1 tãblespoon of olive to tin foil ãnd using ã brush, spreãd the olive oil over the entire pãn so it is coãted. Plãce the sweet potãto slices on the prepãred bãking sheet.
  3. Pour remãining tãblespoon of olive oil into ã smãll dish, using ã brush, brush the tops of the sweet potãto slices with olive oil. Lightly seãson with sãlt.
  4. Bãke in oven for 10 minutes.

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