1 big Japanese cucumber or several small Persian cucumbers
Guacamole (your favorite brand)
Remoulade sauce (see index for recipe)
Instructions
Creole Seasoning- 3/4 ts paprika, 1/4 ts of dried
thyme, dried oregano, onion powder, garlic powder,
black pepper, and 1/2t salt. Can also add 1/4 ts
cayenne pepper.
Add shrimp to gallon size ziploc bag along with oil
and Creole seasoning. Mix well.
Add some vegetable oil to heavy bottom pan or
skillet on medium high heat. When hot, add shrimp
in single layer for 2-3 minutes. Do not disturb.
Then flip and cook for 2-3 minutes until full
cooked. Take out of pan and set aside.
Cut cucumber into thick 1/4 inch rounds. Using a
spoon or mini ice cream scooper, top each cucumber
with guacamole. Then top each one with a shrimp and
some remoulade sauce.
Originally Submitted
2/5/2018
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