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Shrimp Guacamole 



2 tablespoons butter
1 tablespoon Tony Chachere’s Cajun seasoning
Kosher salt
Rouses black pepper
1/2 pound medium wild-caught Louisiana shrimp, peeled and deveined
3 Hass avocados
2 tablespoons fresh lemon juice
1/2 cup chopped red onions
1 small tomato, diced
1 large garlic clove, minced


Melt the butter in a large sauté pan over medium-high. Add shrimp, season with Cajun seasonings, salt and pepper. Cook for 1 minute. Flip and continue cooking until shrimp are golden brown. Remove pan from heat.
Cut the avocados in half and remove their pits. Scoop out the flesh into a large non-reactive bowl. Add the lemon juice, onions, tomatoes and garlic. Mash it all together with your fork, until it’s smooth, but still good and chunky. Season to taste with kosher salt and black pepper. Transfer to a dip bowl and top with Cajun shrimp. Serve with tortilla chips.

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