How to Make Shrimp & Guac Martinis

Spicy shrimp cooled down by creamy Guacamole. This makes a great summer app or main. From: Steven Raichlen's Indoor! Grilling

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How to Make Shrimp & Guac Martinis Recipe
19 Steps
Ingredients
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1
Gather ingredients for guacamole....     I'm using frozen corn, but now with corn in season get some fresh stuff, maybe even char it a little first.

Gather ingredients for guacamole.... I'm using frozen corn, but now with corn in season get some fresh stuff, maybe even char it a little first.

2
Quick cilantro prep: Rip lower stemmy half from leafy upper half. Save stems for another endeavor.

Quick cilantro prep: Rip lower stemmy half from leafy upper half. Save stems for another endeavor.

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3
Wash upper leafy half and chop fine. Add to a large bowl.

Wash upper leafy half and chop fine. Add to a large bowl.

4
Chop, seed, and drain tomatoes. Add to bowl.

Chop, seed, and drain tomatoes. Add to bowl.

5
Chop onion and add to bowl.

Chop onion and add to bowl.

6
Im using pickled jalepeno (check the guide)  dice up fine and add to bowl. Alternatively, use fresh jalepeno 1-2 for desired heat level.

Im using pickled jalepeno (check the guide) dice up fine and add to bowl. Alternatively, use fresh jalepeno 1-2 for desired heat level.

7
Tis the season for avocado, scored 3 for $1.                      Slice in half and remove seed.

Tis the season for avocado, scored 3 for $1. Slice in half and remove seed.

8
Checkerboard the Avo halves and scoop out yellow/green fatty goodness.

Checkerboard the Avo halves and scoop out yellow/green fatty goodness.

9
Squeeza da lime and lemon, add the corn and mix thoroughly. Let guacamole sit in fridge for 30 minutes up to 2 hours before serving.

Squeeza da lime and lemon, add the corn and mix thoroughly. Let guacamole sit in fridge for 30 minutes up to 2 hours before serving.

10
Frozen shrimp: 31-40 per pound, if budget affords go bigger. I recommend salt brining the shrimp for better texture and taste, use about 1 tbsp per 1/2 lb shrimp. Then soak for 20 minutes.

Frozen shrimp: 31-40 per pound, if budget affords go bigger. I recommend salt brining the shrimp for better texture and taste, use about 1 tbsp per 1/2 lb shrimp. Then soak for 20 minutes.

11
After 20 minutes rinse, drain, and fully dry da shrimp.

After 20 minutes rinse, drain, and fully dry da shrimp.

12
Like so. Moisture is a No No when trying to put shrimp through the Maillard reaction. (Browning of foods)

Like so. Moisture is a No No when trying to put shrimp through the Maillard reaction. (Browning of foods)

13
Spice mix. Mine consists of ancho, de arbol, and Anaheim peppers, cumin seeds, ground cilantro, garlic powder, onion powder, and celery seed. Mix what you got, I've made do with Cajun seasoning before

Spice mix. Mine consists of ancho, de arbol, and Anaheim peppers, cumin seeds, ground cilantro, garlic powder, onion powder, and celery seed. Mix what you got, I've made do with Cajun seasoning before

14
Toss shrimp with spices and oil. I used EVOO but a higher smoke point oil would be better here.

Toss shrimp with spices and oil. I used EVOO but a higher smoke point oil would be better here.

15
Coco oil has a 350F smoke point -a medium heat oil. Heat pan on medium high heat for 10 minutes before adding oil. If you don't own at least 1 cast iron pan, go an immediately purchase one today!!!

Coco oil has a 350F smoke point -a medium heat oil. Heat pan on medium high heat for 10 minutes before adding oil. If you don't own at least 1 cast iron pan, go an immediately purchase one today!!!

16
Add shrimp after pan has been heated for 10 minutes, turn up heat to high and add shrimp. Run an exhaust fan cause this will make you choke!!!

Add shrimp after pan has been heated for 10 minutes, turn up heat to high and add shrimp. Run an exhaust fan cause this will make you choke!!!

17
Flip them sea creatures over 1-3 minutes depending upon size. Don't overcook them buggers!!! Watch them change color and tighten,  then you'll know they're done.

Flip them sea creatures over 1-3 minutes depending upon size. Don't overcook them buggers!!! Watch them change color and tighten, then you'll know they're done.

18
Serve as little appetizer shots- just mound guac in some cute little glasses and top with two shrimpies.

Serve as little appetizer shots- just mound guac in some cute little glasses and top with two shrimpies.

19
Or serve in martini glasses for a meal.

Or serve in martini glasses for a meal.

Ingredients

Pounds Shrimp 
Shrimp rub 
1 Teaspoon Salt 
1 Tablespoon Ancho Chili powder 
1 Teaspoon Ground coriander seed 
½ Teaspoons Cumin 
1 Teaspoon Garlic powder 
½ Teaspoons Celery seed 
½ Teaspoons Black pepper 
2 Tablespoons Olive oil 
Guacamole  
5 Tablespoons Lime juice 
2 Tablespoons Lemon juice 
3 Avocados 
2 Tomatoes 
1 Bunch Cilantro 
2 Jalepenos 
½ Cups Onion 
1 Cup Corn 
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