Chili-Seared Shrimp and Guacamole Tortilla Crisps

Makes 9 Servings
Prep Time: 40 Minutes + 24 Hours Refrigeration

1 1/2 teaspoon coriander seeds
1 tablespoon olive oil
4 tablespoons tomato paste
1 1/2 tablespoons chili powder
1 1/2 ounces tamari soy sauce
36 medium shrimp, peeled and deveined
2 tablespoons rice wine (mirin)
2 tablespoons chili garlic paste
6 (8-inch) flour or corn tortillas
1 tablespoon fresh lemon juice
Guacamole, for serving

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.
Just before serving, preheat the oven to 350 F. 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.
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. 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.

Jenn B aka Mom2Sam and Tiny

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/