Here is a simple and original idea for a festive appetizer: shrimp and guacamole bites in homemade blinis! With their touch of spices and exoticism, these bites will surely please your guests.
Take good-sized shrimp for this recipe, such as the Patagonian shrimp tails of the Escal brand and be careful not to cook them too much to keep their crunch. As for spices, as always, do what you want and have in your closets! You can, for example, replace smoked paprika with curry 🙂
Preparation time: 1time
Cooking time: 10minutes
Total time: 1time10minutes
For the shrimp
350gshrimp tailsPatagonian Escal, defrosted
½c. coffeesmoked paprika
1to pinchCayenne pepper
Blinis: mix all the ingredients in a salad bowl, then cover with an adhesive film and let stand for 1 hour in the fridge. Cook the blinis in small stripes in a nonstick skillet (or better a blini skillet so that they are more regular) with a little oil. The blinis are ready to turn when the dough makes holes.
Guacamole: finely chop the onion, chili and cilantro. Peel the avocados and then mash them with a fork. Add lime juice, onion, chili and cilantro. Mix and adjust seasoning. Keep cool
Shrimp: Shells thawed shrimp tails, then put them in a bowl with spices and mix well. Cook in a very hot pan for 2/3 minutes.
Assembly: place a spoonful of guacamole on the blini, add a shrimp tail, a coriander leaf and a pinch of salt flower.