After a wonderful week in New Orleans, I thought it was only appropriate that I come home and make a NOLA inspired Guacamole. It only made sense to combine what New Orleans is famous for – it’s amazing seafood and spice mixtures with one of my absolute favorites – guacamole.
I used a Creole spice blend of paprika, celery, sugar, garlic, black pepper, onion, oregano, red pepper, caraway, dill, turmeric, cumin, basil, marjoram, rosemary, and thyme. Whew – that’s sure a mouthful. I doused the shrimp with the spices until they were bright red, and then sauteed them in some butter, because really what is better than shrimp + butter, and once they were pink, I just set them aside until needed. Bell Peppers and Onions are all over the place in Creole cooking too! So it was a given that these could have to be added into my newest guacamole creation.
The result: a perfectly smooth guacamole with bites of crispness from the onions and red pepper and a burst of Creole flavors from the shrimp.
You guys have to make this. It screams to be eaten at a summer party with some freshly fried tortilla chips and an ice cold beer.
| Cajun Shrimp Guacamole |
- 3 tsp Creole seasoning, plus a pinch more
- 1/2 lb small shrimp, peeled and de-veined
- 1/2 red bell pepper, finely chopped
- 1/2 small yellow onion, finely chopped
- 3 Hass avocados
- 1 Lime, juiced
- sea salt and pepper to taste
- Sprinkle the Creole seasoning over the cleaned shrimp. Add 1 tbsp of butter in a medium skillet over medium high heat. Once hot, add the shrimp and saute for a few minutes on each side until pink. Remove from the pan and set aside.
- In a large bowl, combine the bell pepper, onion, avocado, lime juice, salt and pepper. Mash together with a fork. Fold in the Creole shrimp right before serving and sprinkle with another pinch of Creole seasoning.
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What a great idea!
I love quacamole, I love shrimp and I love spice. This is a great combo – especially with the 4th of July coming up. Thanks for the recipe!
I love guacamole, I love shrimp and I love spice. This is a great combo – especially with the 4th of July coming up. Thanks for the recipe!
Such a fun & fabulous guacamole!
Inspired indeed! Sounds heavenly Gaby!
Oh goodness girl, this looks divine. You need to come back to Austin so we can go on a Guacamole safari ; )
I see every reason to slather a corn tortilla with this and call it dinner. Tonight!
Only you can pair all these things with Guac and make it look mouth wateringly delicious – can’t wait to make some
Oh my goodness! Keep the South West flavors coming. Yum!
Oh yeah, this looks delicious!
The perfect Fourth of July dish!
This is such a good idea! Love this new recipe.
Oh cajun seasoning + guac = summertime lovin’ right there!
Ok, twist my arm, I’ll make it.
WOW!!! This sounds so good! The only thing I’d change is to use GOOD salt from Sustainable Sourcing (here’s their website https://secure.sustainablesourcing.com ). I love their HimalaSalt pink salt for it’s very fresh flavor! I never thought salt mattered, but since changing my diet…I figured out–it does! Thanks for sharing this recipe–it’s what’s for supper!
Great idea! Now I’m hungry!
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