3.5
2 ratings

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

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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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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
Servings5
Calories Per Serving75
Total Fat6g9%
Sugar0.4gN/A
Saturated0.9g4.4%
Cholesterol15mg5%
Protein3g5%
Carbs4g1%
Vitamin A14µg2%
Vitamin B120.1µg2.2%
Vitamin B60.1mg6.5%
Vitamin C6mg9%
Vitamin E1mg5%
Vitamin K12µg15%
Calcium13mg1%
Fiber3g11%
Folate (food)36µgN/A
Folate equivalent (total)36µg9%
Iron0.3mg1.5%
Magnesium15mg4%
Monounsaturated4gN/A
Niacin (B3)0.9mg4.7%
Phosphorus52mg7%
Polyunsaturated0.8gN/A
Potassium223mg6%
Sodium137mg6%
Zinc0.4mg2.6%