Shrimp is the most eaten seafood in America. With it's versatility, it's no wonder why it's so popular. This week, I am sharing two shrimp appetizers, which are perfect for any occasion.
2 large ripe avocados
1/2 cup diced red onion
1/4 cup + 1 tablespoon fresh cilantro, divided
2 tablespoons minced jalapeños
2 tablespoons orange zest
2 tablespoons fresh orange juice
2 tablespoons white wine vinegar
1 tablespoon extra-virgin olive oil
4 ounces cream cheese, softened
2 tablespoons mayonnaise
1 large egg
3 green onions, chopped (green part only)
1 tablespoon Worcestershire sauce
1/2 teaspoon Creole seasoning
1/8 teaspoon garlic powder
3/4 cups seasoned breadcrumbs
1 pound peeled and deveined jumbo shrimp (tails on)
1/2 pound thinly sliced prosciutto, halved lengthwise
Preheat oven to 400℉. Spray a rimmed baking sheet with cooking spray.
In a medium bowl, gently combine avocado, red onions, 1/4 cup cilantro, jalapeño, orange zest and juice, vinegar and oil. Cover and refrigerate until ready to serve.
In a small bowl, combine cream cheese and mayonnaise. Add egg, green onions, Worcestershire, Creole seasoning, garlic powder, and remaining 1 tablespoon cilantro, stirring to combine. Stir in bread crumbs.
Make a shallow cut lengthwise on the inside curve of each shrimp, cutting into but not through the back of each shrimp.Place a heaping tablespoonful of stuffing mixture into each butterflied shrimp. Wrap each shrimp in a piece of prosciutto, and place on prepared pan.
Bake for 20 to 25 minutes. Serve immediately with avocado relish.
Enjoy!!!
Creole & Cajun Comfort Food is now available online.
Good Cooking, Good Eating and Good Living!!!
