Shrimp Guacamole from El Delfin Restaurant at Hotel Garza Canela, San Blas

Shrimp Guacamole from El Delfin Restaurant at Hotel Garza Canela, San Blas
Staff Writer
Shrimp Guacamole

El Delfin Restaurant at Hotel Garza Canela

Shrimp Guacamole

Chef Chef Betty Vazquez, who hails from the historic port town of San Blas in Riviera Nayarit, naturally incorporates the sea into her guacamole. Fresh grilled shrimp makes the dish a meal in itself. They add the shrimp because of the abundance of the product there, like in Oaxaca  does with the grasshoppers!

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5
Servings
9
Calories Per Serving
Deliver Ingredients

Ingredients

  • 12 small shrimp
  • 1 tablespoon of fresh lime juice
  • 1 medium avocado
  • 2 tablespoons cilantro leaf, chopped
  • 1 tablespoon onion, chopped
  • 1/3 tablespoon of serrano pepper, chopped
  • Sea salt.
  • 1 medium tomato for decoration, skinned, seeded, chopped.

Directions

Steam the shrimp, used salted wáter with the lime skin, save the juice, shrimp will turn pink when they are all ready cook.

Peel and seed avocado, place in a bowl. And blend until smooth with 2 forks.

Add onion, serrano pepper  and cilantro to the avocado mixture.  Blend briefly, add salt to taste and lemon juice.

To plate it, add at the top of the guacamole some  chopped tomato. Do not added to the guacamole, it becomes watery, decorate with the steamed shrimp, serve with tortilla chips.

Nutritional Facts

Sugar
1g
1%
Cholesterol
1mg
0%
Carbohydrate, by difference
1g
1%
Protein
1g
2%
Vitamin A, RAE
36µg
5%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
23µg
26%
Calcium, Ca
12mg
1%
Choline, total
2mg
0%
Folate, total
11µg
3%
Magnesium, Mg
5mg
2%
Phosphorus, P
8mg
1%
Selenium, Se
1µg
2%
Sodium, Na
22mg
1%
Water
11g
0%

Shrimp Shopping Tip

To save time, buy shrimp that has been cleaned and deveined.

Shrimp Cooking Tip

Leaving the tail on shrimp will add a richer flavor to your dish.

Shrimp Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.