Mini Shrimp Taco
Who doesn’t love shrimp?! This party favorite is both spicy and creamy. Perfect for the appetizer table! Here are links to other great appetizers:
Ingredients
1 pound 18-20 count shrimp, de-shelled, tail on
Juice and zest from one lime
1 tbsp Tajin seasoning sauce
2-3 chipotle peppers in adobo sauce
1 cup sour cream
2 cups mayonnaise
2 tbsp Ultra Gel
juice of one lemon
2 tsp cumin
2 tsp garlic powder
1 tbsp onion powder
2 tsp season salt
1/2 tsp cayenne pepper
1 package scoop style chips
Instructions
1
If the shrimp aren’t cooked, be sure to poach them until they are full cooked, remove the shells, leaving the tail in tacked. Set aside.
2
In a large bowl, combine the cooked shrimp with the lime juice, zest and Tajin seasoning. If desired, add a 1/2 cup chopped cilantro. Toss to coat the shrimp and set aside.
3
To make the sauce, in the bowl of your food processor, combine the chipotle peppers in adobo sauce, sour cream, mayonnaise, Ultra Gel (Modified corn starch for thickening), lemon juice, cumin, garlic powder, onion powder, season salt and cayenne pepper. Puree everything together until well blended.
4
Spoon a small amount of sauce into the scoop style chips and top with the marinated shrimp. Serve and enjoy!
