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Categories:
avocado fresh pineapple black beans scallions lime juice salt vegetable oil shrimp garlic silver tequila chiles unsalted butter tortilla chips
Viewed: 14 - Published at: 5 years agoIngredients
- 1 Hass avocado, mashed
- 1/4 cup finely diced fresh pineapple
- 1/2 cup drained canned black beans
- 2 scallions, finely chopped
- 3 tablespoons fresh lime juice
- salt & freshly ground black pepper, to taste
- 2 tablespoons vegetable oil
- 3/4 lb medium shrimp, shelled, deveined and cut into 1/2-inch pieces
- 2 large garlic cloves, minced
- 2 tablespoons silver tequila
- 3 1/2 ounces chipotle chiles in adobo, seeded and minced
- 1 tablespoon unsalted butter, cubed
- 24 large round tortilla chips
Method
- In a bowl, mash the avocado, pineapple, beans, scallions and 1 tablespoon of the lime juice; season with salt and pepper.
- Heat a large skillet until very hot.
- Add the oil and heat until shimmering.
- Season the shrimp with salt and pepper; add to the skillet along with the garlic and cook, shaking the pan frequently, until the shrimp are almost cooked through, about 2 minutes.
- Remove the skillet from the heat and add the tequila.
- Tilt the pan slightly over the burner to ignite the tequila and cook until the flames subside. (Alternatively, remove the pan from the heat and ignite with a match, then return to the heat.)
- Stir in the chipotle, butter and the remaining 2 tablespoons of lime juice, swirling until the butter is melted and the liquid is slightly reduced, about 2 minutes longer; season with salt and pepper.
- Spoon the avocado mixture onto the tortilla chips and top with the shrimp.
- Drizzle some of the tequila sauce on top and serve right away.
