Tony Tantillo - Recipes - Appetizers

Chili-Seared Shrimp and Guacamole Tortilla Crisps
Place some baked tortilla chips on a platter and add a light dollop of guacamole right on the chips. Add the warm shrimp right out of the pan on top of the guacamole and you're ready to go. If you can't find the chili garlic paste, you can replace it with 11/2 tablespoons of chili paste mixed with 1/2 tablespoon of minced garlic. Makes 9 servings

Ingredients:
1 tablespoon olive oil
4 tablespoons tomato paste
11/2 tablespoons chili powder
11/2 ounces tamari soy sauce
36 medium shrimp, peeled and deveined
2 tablespoons rice wine (mirin)
2 tablespoons chili garlic paste
Six 8-inch flour or corn tortillas
1 tablespoon fresh lemon juice
Guacamole, for serving

Instructions:
1. Whisk all ingredients together except for the shrimp, chips, and guacamole. Add the shrimp, stir, and refrigerate a minimum of 2 hours, up to 24 hours.

2. Just before serving, preheat the oven to 350°. Spray a nonstick baking tray with canola oil and cut your favorite flour or corn tortillas into wedges and bake for 3 to 4 minutes on each side or until crisp and set aside.

3. Heat a nonstick pan over medium heat, spray with canola oil spray, add the shrimp, and sear 1 minute on each side. Remove from the heat.

4. Serve the seared shrimp on top of the baked tortilla chips with a dollop of guacamole.

NOTES:
Garnish with cilantro leaves and a dollop of Roasted Corn-chiptle Salsa or Mango, Tomato and Black Bean Salsa. A side of Mesclun Greens with Balsamic Mustard Vinaigrette also makes a nice garnish.

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