Papa's Pepper Cucumber-Avo-Shrimp Appetizers
(Courtesy of Spencer from @spencerthecook from Instagram ... )
Once you have kids life becomes a little more hectic. Don't get me wrong, it's becomes more hectic for the better because kids are awesome, but more hectic nonetheless. That's why I try to keep things easy and simple with a punch of flavor when it comes to the food I make. When my daughter's YoungLife leader reached out to ask me to make a gluten free appetizer for her YoungLife prom that's exactly how I approached it, easy, simple with texture and a punch of flavor! That's where the idea for these cucumber-avo-shrimp appetizers came from and I'm glad it did because they are delicious! The cucumber brings the crunch, the avocado brings the smooth, tangy, lemony taste that works so well with shrimp and as always, Papa's Pepper brings the heat and the flavor! They were a tremendous hit at my daughter's prom and I'm certain they will be a hit at your next gathering as well!
5 Large cucumbers
4 Large avocados
2lbs. Extra-Large shrimp, peeled, deveined, tail off.
2T butter
4T Fresh lemon juice
2t Fresh parsley, finely diced
2t Papa's Pepper premium spice blend
2T J.O.'s #2 seasoning (you can substitute Old Bay)
Chives for garnish
1. In a saute pan over medium high heat cook shrimp until they are just cooked through, 3-4 minutes per side. About 2 minutes before shrimp are done add butter and finish cooking with butter. Once cooked, transfer to mixing bowl, combine J.O. seasoning and Papa's Pepper and toss the shrimp with the spice mixture.
2. Peel cucumbers lengthwise every 1/4", leaving a narrow strip of the dark green cucumber skin. Slice cucumbers into 1/4" discs and lay each one on a flat surface.
3. Cut avocados in half, remove seed and scoop avocado flesh into a mixing bowl (I used a stand mixer), discard the peel and seed. Add lemon juice and parsley to stand mixer and using the whisk attachment whisk until it's smooth. Add more lemon juice as needed.
Assembly:
Fill a piping bag with avocado mixture. "Pipe" a healthy amount onto each cucumber slice. Top the avocado with a seasoned shrimp and garnish with a sprinkle of chives. Enjoy!
Cooks note:
Adjust salt/pepper to your taste. If you use Old Bay please note that it already has a lot of salt in the spice mixture. Don't be afraid to add more lemon juice. It keeps the avocado from oxidizing and also plays so well with the sweet and spicy shrimp!
5 Large cucumbers
4 Large avocados
2lbs. Extra-Large shrimp, peeled, deveined, tail off.
2T butter
4T Fresh lemon juice
2t Fresh parsley, finely diced
2t Papa's Pepper premium spice blend
2T J.O.'s #2 seasoning (you can substitute Old Bay)
Chives for garnish
1. In a saute pan over medium high heat cook shrimp until they are just cooked through, 3-4 minutes per side. About 2 minutes before shrimp are done add butter and finish cooking with butter. Once cooked, transfer to mixing bowl, combine J.O. seasoning and Papa's Pepper and toss the shrimp with the spice mixture.
2. Peel cucumbers lengthwise every 1/4", leaving a narrow strip of the dark green cucumber skin. Slice cucumbers into 1/4" discs and lay each one on a flat surface.
3. Cut avocados in half, remove seed and scoop avocado flesh into a mixing bowl (I used a stand mixer), discard the peel and seed. Add lemon juice and parsley to stand mixer and using the whisk attachment whisk until it's smooth. Add more lemon juice as needed.
Assembly:
Fill a piping bag with avocado mixture. "Pipe" a healthy amount onto each cucumber slice. Top the avocado with a seasoned shrimp and garnish with a sprinkle of chives. Enjoy!
Cooks note:
Adjust salt/pepper to your taste. If you use Old Bay please note that it already has a lot of salt in the spice mixture. Don't be afraid to add more lemon juice. It keeps the avocado from oxidizing and also plays so well with the sweet and spicy shrimp!