Spicy Shrimp, Avocado & Black Bean Bites
This is a quick, easy, healthy, delicious and fancy shmancy looking appetizer that could easily morph into a dinner, if you skipped making the little cups and served the shrimp mixture over rice or even rolled it up into a tortilla, burrito-style.
The cups are simply tortilla triangles sprayed with cooking oil and baked.
You could fill the pretty little cups with just about anything your little heart desires … I just happened to have some black beans, shrimp, salsa, cilantro, and lime juice on hand, begging to be used in something delicious …
Spicy Shrimp, Avocado, & Black Bean Bites
- Large flour tortillas (white or whole wheat or whatever flavor you like)
- 1/2 cup chopped onion
- 1/2 cup chopped celery, leaves reserved
- 2 -3 cloves of garlic, peeled & chopped
- 2 Tablespoons white wine
- 1 cup of fresh or frozen shrimp
- 1 cup of cooked black beans
- Juice of half a lime
- 1/3 cup of your favorite salsa (I used my kiwi, kumquat, & mango salsa)
- 1/2 cup fresh cilantro leaves
- Avocado, peeled and cut into little chunks and/or shredded cheese if you like
Cut the flour tortillas into 6 triangles. Spray a muffin tin with cooking spray and wedge one tortilla triangle into each muffin cup. Spray the tops of the tortillas with cooking spray and bake at 350 degrees for about 5 minutes or until the tortillas are golden brown and crispy.
Now, make the filling:
- Chop the onion, celery and garlic, reserving the celery leaves for later.
- Spray a cooking pan with cooking spray, heat over medium high heat till hot, then add the onion, garlic and celery and saute briefly. Add the white wine and saute for a few minutes or until the wine dissipates and the onions are soft and translucent.
- Add the shrimp and black beans and saute a few minutes longer until the shrimp is cooked through. Add the salsa and lime juice and stir everything together just briefly till it’s all good and hot.
- Stir in the reserved celery leaves and most of the cilantro leaves, reserving some for garnish.
- Spoon a bit of the filling into each tortilla cup, garnishing with avocado, cilantro, and cheese (if desired). I tried it both with and without the cheese and it is good both ways.
You can make the filling ahead of time (like I did) and assemble these babies right before serving.