BLACKENED SHRIMP TAPAS
Blackened Shrimp with Avocado on Cauliflower Crisp
Blackened Seasoning Recipe
1 ½ Tablespoons Smoked Paprika
1 ½ Tablespoons Paprika
1 ½ Tablespoons Light Brown Sugar
1 ½ Tablespoons Salt
1 ½ Tablespoons Garlic Powder
3 Teaspoons Onion Powder
3 Teaspoons Black Pepper
1 ½ Teaspoons Dried Thyme
1 ½ Teaspoons Dried Basil
¼ Teaspoon Cayenne Pepper
Mix spices together in a bowl and set aside.
Remaining Ingredients for Tapas
12 oz Extra-Large Raw Shrimp- peeled, deveined
6 Tablespoons Melted Butter
2 cups mashed avocado or guacamole
3 cauliflower pizza crusts
Olive oil
1. Using a biscuit or cookie cutter, cut approximately 20 circular crisps out of the cauliflower pizza crusts. Brush the discs with olive oil, and put them onto a cookie sheet. Bake at 350 degrees for 5-7 minutes. Set aside.
2. The raw shrimp should be rinsed and patted dry. Your bowls of seasoning and melted butter should be nearby.
3. Heat a nonstick skillet or cast iron pan to low-medium heat. When the skillet is hot, spray it with nonstick cooking spray.
4. Dip each raw shrimp into the butter, and then generously coat it with blackened seasoning. Immediately sear the shrimp in the skillet for approximately 30 seconds on each side. Watch for the shrimp to curl up and turn slightly red before flipping. The hot skillet will create a blackened crust with the spice blend. There will be a lot of smoke, but the shrimp are not burning!
5. Remove the shrimp from the skillet and set aside. Build a tapa by using the cauliflower crisp as a base, placing a dollop of avocado on top, and then topping with a blackened shrimp. Enjoy!
