Shrimp Acapulco
Yield
6 servingsPrep
10 minCook
10 minReady
25 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices |
bread
crusts removed |
|
| 6 | tablespoons |
butter
softened |
|
| 6 | ounces |
shrimp
cooked, peeled |
|
| ½ | teaspoon |
chili powder
|
|
| ¼ | teaspoon |
paprika
|
|
| ¼ | teaspoon |
cumin
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices |
bread
crusts removed |
|
| 9E+1 | ml |
butter
softened |
|
| 173.4 | ml/g |
shrimp
cooked, peeled |
|
| 2.5 | ml |
chili powder
|
|
| 1.3 | ml |
paprika
|
|
| 1.3 | ml |
cumin
|
|
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.
