Shrimp Acapulco
Submitted by pwarner
Buttery shrimp seasoned with chili powder, paprika, and cumin served on golden toasted bread with fresh watercress. A quick Mexican-inspired appetizer ready in 25 minutes.
YIELD
6 servingsPREP
10 minCOOK
10 minREADY
25 minThink of this as the laid-back appetizer you’d want with a cold cerveza on a warm Acapulco evening.
Cooked shrimp get warmed through in butter spiked with chili powder, smoky paprika, and earthy cumin. Spoon them over golden-toasted bread with the crusts trimmed off, and finish with a tuft of peppery watercress.
It’s dead simple, six ingredients plus garnish, and ready in about 25 minutes. Works as a cocktail party bite, a light lunch, or a starter before a bigger Mexican spread.
Pro Tips
- Toast the bread evenly. Butter both sides and watch it closely under the broiler. You want golden and crisp, not charred.
- Don’t overcook the shrimp. They’re already cooked, so you’re just heating them through in the spiced butter. A minute or two is plenty.
- Upgrade the watercress. A tiny squeeze of lime over the greens before garnishing ties the whole plate together with brightness.
Ingredients
Directions
Cut the bread slices in half and spread with 2 tablespoon butter. Butter both sides sparingly.
Place the bread on a baking sheet and cook in a preheated until golden brown. Keep warm.
Melt the remaining butter in a small pan and add the shrimp, Heat through completely and spoon on the top of the bread Garnish with watercress and serve hot.
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