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Cooking with Sonya

Sweet and Spicy Shrimp with fresh Guacamole

This is seriously perfect game day food.  It’s got that kick that goes really well with beer, it takes only a short time to prepare AND you can make it ahead and refrigerate because chilled shrimp is just as delicious as hot. I would serve this just as easily at a nice dinner party as an appetizer as I would at a casual Sunday game day – it’s very versatile.  

The dry spice rub is amazing and something that you’ll always want to have on hand for seafood or fish.  My friend, Tom St Onge, is a wonderful cook and makes a lot of his own dried spice combinations. He gave me some tips on this one.  It’s the chipotle powder and smoky paprika that makes it sooo good.  If you don’t have chipotle powder you can use a little cayenne pepper.  And the sticky, sweet honey is a great contrast to all that heat. By drizzling the honey on as you finish cooking you caramelize some of it and then add a little fresh honey at the end for reinforcement.  Definitely making this again.  Maybe tomorrow….

  1. Combine the spices and mix well.  Store in an air tight container.  Saves for several weeks.
  2. Prepare the guacamole by combining the avocado, juice of 1 lime, red onion, cilantro, garlic, Tabasco, salt and pepper in a medium bowl and mashing with a fork until well combined.  Refrigerate until ready to serve and then place in a serving dish and top with feta or cojita cheese, fresh cilantro, and serve with lime wedges.
  3. In a large bowl coat the shrimp in the spice rub but be careful not to contaminate the dried spices by using a spoon.  You will have extra rub, just save it for another use.
  4. Heat a large cast iron skillet or heavy sautee pan over medium high heat.  Add 1 tablespoon of the canola oil and add ½ the shrimp to the pan in an even layer.  Cook for about 30 seconds on the first side and flip.  Drizzle a little honey over each shrimp and cook for a total of about another 30 seconds.  Shrimp should not be opaque but do not overcook or they will be tough.  Remove and place in a dish and drizzle with more honey. 
  5. Wipe out the pan with a paper towel, add the remaining 1 Tablespoon canola oil and cook the second half the same way.  Serve immediately with lime wedges and chopped green onion for garnish or refrigerate until ready to serve.
1 lb shrimp

3-4 Tablespoons honey

2 limes

2 Tablespoons canola oil

1 Tablespoon green onion, chopped for garnish

1 recipe Dried Spice Rub (below)

1 recipe Guacamole (below)

Dried Spice Rub

1 ½ Tablespoons dried oregano

1 ½ Tablespoons dried parsley

1 teaspoon cumin

½ Tablespoon crushed red pepper flakes

1 teaspoon chipotle chili powder

1 teaspoon smoked paprika

½ teaspoon garlic powder

1 teaspoon onion granules

2 teaspoons kosher salt or sea salt

1 teaspoon fresh ground pepper

Guacamole

2 Haas Avocados

2 Limes

¼ cup Cilantro, chopped

1/3 cup red onion, diced

1 teaspoon finely diced garlic

5-6 dashes Tobasco

½ teaspoon sea salt or kosher salt

¼ teaspoon fresh ground black pepper

2 Tablespoons feta or cojita cheese 


Serves 4 as an appetizer
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January 15, 2015

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