NEW ORLEANS GUACAMOLE - CAJUN

NEW ORLEANS GUACAMOLE - CAJUN image

Yield 10 2pc servings

Number Of Ingredients 10

1-lb peeled and deveined shrimp (large 15-20 ct)
1 large clove of garlic(crushed finely)
1 tsp of unsalted butter (or olive oil -EVO)
2 TBSP of EVO
3 tsp of cajun seasoning
1 table spoon of white wine-extra dry
1/4 sour cream
2-3 ripe california avocados
white pepper and salt
2 loaf of french or italian bread.

Steps:

in a saute pan, sear shrimp (using olive oil or the butter). When shrimp is partly done, add garlic and a sprinkle of white pepper, then finish and set to the side. In medium mixing bowls. Blend cajun seasoning, avocados,wine and sour cream and pepper and salt to taste (this is best to use a blender or hand mixer or food processor). Blend thoughly to you have a smooth consistency. *Chill for 30 minutes (next step) toast with olive oil french bread. When bread is warm to touch, spead the guacamole mixture on thinly. Then arrange the shrimp on top. cut into bread diagonaly. This is a great accompaniment to a steak dinner or lobster main course. *Serve with Zinafindel or your favorite very dry**