This is one of my summer favorites. It goes great with an ice cold brew. It's super healthy with a few 'super foods' included and you can omit the cheese if you'd like and it won't make much a difference at all in flavor. I'm just a sucker for melted cheese...
Feel free to copy it to the YAWYE forum.
The beauty of this recipe is you can easily tweak it to make your taste buds happy.
I don't measure anything when making Guacamole unless I use my eye so it's all up to the chef.
We got smoked shrimp, guacamole, southwest veg mix, cilantro, corn tortillas & cheese.
Guacamole
(I never measure my guac so I can't help in that dept but here's some ingredients and pics below)
This is not my normal Guac. The guac I make for this recipe is special. Special as in I like to put at least three colorful peppers in it to make it extra nutritious and crunchy. It's more of an avocado salsa in a way but still plenty creamy.
4 Fresno Peppers
1 Anaheim Pepper
1 Habanero Pepper
1-2 TB chopped Red Onion
1/2 TB lime juice (I like to go light on the lime but that's a personal pref)
2-3 Roma Tomatoes
2 Garlic Cloves
S & P to taste
Pinch of Cumin
Avocado's get sliced N-S & E-W. Place the chunks in a semi flat bowl and add chopped garlic. Mash with a potato masher. I like to mash my garlic and avocado's together.
Chop everything else to your preferred consistency and add to avocado/garlic. Add Salt & Pepper to taste (start small, you can always add more salt) and add pinch of cumin (if preferred, I love Cumin but the shrimp get some too so it's not necessary).
Smoked Spicy Shrimp
It's also pretty hard to mess up smoked shrimp. Grab a handful of your favorite spices(3-5) and toss them with the cleaned, wet shrimp in a bowl and smoke them at 275° for 30-40 minutes. I basically just keep an eye on them after 25 min to see how much they shrunk and if they look like they're drying out. I will cut one in half with a knife first to see if it's cooked and then judge how much more time they need.
Shrimp can absorb smoke pretty well so depending on your taste I'd be careful as to how much you expose your shrimp to smoke.
I smoked mine for 25 min and cooked without smoke for another 15-20 but I'm at 5,000 elevation so my cooking time is longer then if you're closer to sea level.
Veggies & Cheese
I have a great cheat for this part. I bought Birds Eye brand "the ultimate southwest blend" veggie mix. It's perfect for this meal, and it's in the freezer section. By all means, make your own mix but this is quick, easy and tastes great. Just microwave it for a couple minutes.
Cheese - Make sure to buy some local corn tortillas if you can and sprinkle a little Cotija cheese or sharp cheddar cheese on your tortilla and toss it under your broiler on high and on the highest rack in your oven. Takes a 2-4 minutes tops and it's best to keep a close eye on it.
Fajitas!
Top some Cilantro on your melted cheesy corn tortillas, topped with guac, shrimp & southwest mix. ENJOY
Always buy Raw Shrimp. Thaw them in cold water, replace the water a few times until thawed.
I'm quite pleased with this corner cutting bag of veggies!
Cold water. Pinch tails off first, then grab shell on the middle top back (with thumb and pointer finger) and slide/pinch down to the legs and pull the whole shell off easily. Make sure to tie the shells up in a plastic bag or two or your garbage will smell very bad.
Pretty big Habanero! I didn't use all of that red onion, FYI, just a small bit. The Anaheim used was about 2/3.
You can see how much Anaheim I used in this pic below, as well as red onion.
Very colorful and healthy.
Silky Spicy Goodness......
Shrimp seasoning. Use your own favorite spices. 3-5 is plenty. Chili powder already has cumin in it but as I said, I'm a cumin junky. S & P & chili powder makes a great smoked/grilled shrimp rub. Try it.
I wrapped my top level rack with some aluminum foil and put my AMZNS cherry dust on the bottom.
The foil helps retain the little moisture each shrimp has, and keep it moist throughout the smoke/cook process.
Assembly Time! I chop the shrimp up roughly into halves or thirds.. no science. Same with cilantro.
I usually put my cilantro, chopped, with my guac but with this amount I knew there would be leftovers so I chopped the cilantro separately knowing that one less thing spoiling tomorrow the better. Any broken/chopped veggie will expedite your spoilage rate so sometimes you can accommodate.
Torts out and crispy
You're welcome I paused my drooling for the next three pictures!!!!!!!!!!! Cheers SMF!
OH, this is my best method to keep guac fresh for days. Plastic baggies, squeezed air tight. I've had success with putting a good slice of onion with it because the onion has the right acidity to keep the avo from spoiling.
Feel free to copy it to the YAWYE forum.
The beauty of this recipe is you can easily tweak it to make your taste buds happy.
I don't measure anything when making Guacamole unless I use my eye so it's all up to the chef.
We got smoked shrimp, guacamole, southwest veg mix, cilantro, corn tortillas & cheese.
Guacamole
(I never measure my guac so I can't help in that dept but here's some ingredients and pics below)
This is not my normal Guac. The guac I make for this recipe is special. Special as in I like to put at least three colorful peppers in it to make it extra nutritious and crunchy. It's more of an avocado salsa in a way but still plenty creamy.
4 Fresno Peppers
1 Anaheim Pepper
1 Habanero Pepper
1-2 TB chopped Red Onion
1/2 TB lime juice (I like to go light on the lime but that's a personal pref)
2-3 Roma Tomatoes
2 Garlic Cloves
S & P to taste
Pinch of Cumin
Avocado's get sliced N-S & E-W. Place the chunks in a semi flat bowl and add chopped garlic. Mash with a potato masher. I like to mash my garlic and avocado's together.
Chop everything else to your preferred consistency and add to avocado/garlic. Add Salt & Pepper to taste (start small, you can always add more salt) and add pinch of cumin (if preferred, I love Cumin but the shrimp get some too so it's not necessary).
Smoked Spicy Shrimp
It's also pretty hard to mess up smoked shrimp. Grab a handful of your favorite spices(3-5) and toss them with the cleaned, wet shrimp in a bowl and smoke them at 275° for 30-40 minutes. I basically just keep an eye on them after 25 min to see how much they shrunk and if they look like they're drying out. I will cut one in half with a knife first to see if it's cooked and then judge how much more time they need.
Shrimp can absorb smoke pretty well so depending on your taste I'd be careful as to how much you expose your shrimp to smoke.
I smoked mine for 25 min and cooked without smoke for another 15-20 but I'm at 5,000 elevation so my cooking time is longer then if you're closer to sea level.
Veggies & Cheese
I have a great cheat for this part. I bought Birds Eye brand "the ultimate southwest blend" veggie mix. It's perfect for this meal, and it's in the freezer section. By all means, make your own mix but this is quick, easy and tastes great. Just microwave it for a couple minutes.
Cheese - Make sure to buy some local corn tortillas if you can and sprinkle a little Cotija cheese or sharp cheddar cheese on your tortilla and toss it under your broiler on high and on the highest rack in your oven. Takes a 2-4 minutes tops and it's best to keep a close eye on it.
Fajitas!
Top some Cilantro on your melted cheesy corn tortillas, topped with guac, shrimp & southwest mix. ENJOY
Always buy Raw Shrimp. Thaw them in cold water, replace the water a few times until thawed.
I'm quite pleased with this corner cutting bag of veggies!
Cold water. Pinch tails off first, then grab shell on the middle top back (with thumb and pointer finger) and slide/pinch down to the legs and pull the whole shell off easily. Make sure to tie the shells up in a plastic bag or two or your garbage will smell very bad.
Pretty big Habanero! I didn't use all of that red onion, FYI, just a small bit. The Anaheim used was about 2/3.
You can see how much Anaheim I used in this pic below, as well as red onion.
Very colorful and healthy.
Silky Spicy Goodness......
Shrimp seasoning. Use your own favorite spices. 3-5 is plenty. Chili powder already has cumin in it but as I said, I'm a cumin junky. S & P & chili powder makes a great smoked/grilled shrimp rub. Try it.
I wrapped my top level rack with some aluminum foil and put my AMZNS cherry dust on the bottom.
The foil helps retain the little moisture each shrimp has, and keep it moist throughout the smoke/cook process.
Assembly Time! I chop the shrimp up roughly into halves or thirds.. no science. Same with cilantro.
I usually put my cilantro, chopped, with my guac but with this amount I knew there would be leftovers so I chopped the cilantro separately knowing that one less thing spoiling tomorrow the better. Any broken/chopped veggie will expedite your spoilage rate so sometimes you can accommodate.
Torts out and crispy
You're welcome I paused my drooling for the next three pictures!!!!!!!!!!! Cheers SMF!
OH, this is my best method to keep guac fresh for days. Plastic baggies, squeezed air tight. I've had success with putting a good slice of onion with it because the onion has the right acidity to keep the avo from spoiling.
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