Grilled Wacado Shrimp Appetizer

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I have had appetizers that I want to eat them instead of a regular meal. The thing that stops me is that most appetizers are too salty to eat too many. But this recipe gives beautiful and delicious bites that aren’t too salty, and have a blend of wasabi and avocado (‘Wacado’) flavors.  So practice your self-control to not eat them to skip a meal!

Ingredients
1 large or 2 small avocados
juice from ½ lime or lemon
3-4 stalks of green onions
ice
1 tbsp soy sauce
1 tsp or more prepared wasabi paste (make your own or use from a tube)
¼ tsp sesame seed oil
½ to ¾ lb peeled, deveined shrimp (use 41/50 or larger)
½ tsp baking soda
1 tsp salt
bamboo skewers (pre-soaked in water)
melted butter
fresh ground pepper
¼ cup finely chopped red bell pepper outer layer (use a paring knife to remove inside, soft part)
2 tsp sesame seeds
24 rice crackers

Aroma 3-in-1 Grillet
Serves you and your friends

About 30-45 minutes total preparation time

Directions
Cut avocado and remove seed. Discard skin and place avocado in bowl. Add lime juice and roughly mash with fork, leaving some small chunks of avocado. Set aside.

Place about 8 ice cubes into a bowl and add water to just about cover them. Take greenest part of spring onions and cut into lengths of about 3-4 inches. Use a sharp paring knife to split each lengthwise; then flatten one end of each piece on cutting board and use paring knife to cut lengthwise slits of about ¼ to ½ inch long into the end (as close to each other as possible). Use your fingers to pull and separate the cut ends into thin shreds of spring onion. Drop shreds into ice water; they will curl in minutes.

Combine soy sauce, wasabi paste, and sesame seed oil in a large bowl and set aside.

Add baking soda and salt to large bowl for tossing shrimp (break up any clumps of baking soda). Dry shrimp thoroughly, add to bowl, and toss with baking soda and salt. Skewer shrimp together into a flat layer with no spaces between them and in sizes to fit Aroma Grillet. Brush shrimp with melted butter, sprinkle with ground pepper and place in Grillet preheated to 325° F Grill for about 2½ to 3 min (or longer) per side depending on thickness. When done, remove shrimp from skewers and roughly cut into pieces to fit crackers.

Spread small amount of avocado on cracker, add shrimp, sprinkle with red bell pepper and sesame seeds, and top with curled green onions (that have been dried between paper towels).

Over To You
What’s your version of shrimp appetizers? Share and inspire us.

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