Savory Shrimp And Avocado Cups

The Recipe

1 box of puff pastry cups (6 in a box or mini cups)
1-2 large avocados or 3 Haas avocados
1 small onion finely chopped
1/2 small green bell pepper finely chopped
3-4 ajices (small sweet peppers) (a-he-ses) optional
1/3 cup chopped tomatoes that have been gently squeezed to get rid of the seeds and juice
4 large garlic cloves, minced
a small handful of cilantro finely chopped
freshly squeezed juice from one lemon or lime
sat and pepper to taste
Dash of hot sauce (optional) for a kick!

Follow directions on the box of Puff Pastry Cups and bake as directed.
Tip: Bake the puff pastry cups on parchment paper. They won’t stick to pan and the pan stays clean. Set aside.

While pastry is baking, prepare avocado mixture;
Mash avocados until they are slightly chunky. Add the rest of the ingredients to the avocados and mix until the ingredients are well dispersed. Cover and refrigerate.

Garlic Shrimp

6 large uncooked shrimps, cleaned and deveined
6 large cloves of garlic minced
1 small onion finely chopped
2 Tablespoons of extra virgin olive oil
1 Tablespoon butter (not margarine)
1/4 cup dry white wine (not sweet)
salt and pepper to taste

Directions:

Melt butter in skillet and add olive oil. Add the garlic and onions. Saute until onions are transparent. Add the white wine. Cook on med-low for approximately 10 minutes or so until liquid reduces. Add shrimps coating them occasionally with the spice mixture and liquid in pan. Add salt and pepper to taste. Cook shrimp just until they are completely pink. Do not over cook or shrimps will be hard and rubbery. Remove from heat. Cool slightly.

Remove avocado mixture from refrigerator. Fill each puff pastry cup with the mixture. Place 1 shrimp on top of mixture and drizzle a spoonful of the sauce that is in the pan on top. Serve!

If you are using mini pastry cups, cut the shrimp into chunks after cooking then top the avocado mixture with the shrimp. Drizzle sauce. YUMMY!!!