Seared Shrimp Tortilla Bites Cocktail Canapés

(NC) – Nothing beats an appetizer that looks fancy and doesn’t require a whole lot of work. Large shrimp size varies so the yield may vary slightly. If mango is out of season, you could try fresh pineapple or, in a pinch, frozen mango. More great recipes can be found online at www.peanutbureau.ca.

Prep time: 15 minutes
Cook time: 4 minutes
Makes 24

Ingredients:

• 1 lb (500 g) large peeled uncooked shrimp (about 24)
• 4 tsp (20 mL) olive or peanut oil
• 2 thinly sliced garlic cloves
• Pinches salt
• 2 tbsp (30 mL) chopped coriander

Peanut sauce:

• 1/3 cup (75 mL) peanut butter
• 2 tbsp (30 mL) lime juice (1 or 2 limes)
• 2 to 3 tsp (10 to 15 mL) hot sauce
• 1 tbsp (15 mL) soy sauce
• 2 tsp (10 mL) finely grated peeled ginger
• 1 large garlic clove, minced
• 1 ripe but firm mango

• 24 mini scoop shaped tortilla chips

Garnish: small coriander leaves (optional)

Directions:

1. If using frozen shrimp, thaw and pat dry well. Discard tail shell, if still on. Heat oil in a large frying pan over medium-high heat. Add shrimp, garlic and salt. Stir fry until shrimp is pink, about 4 minutes. Toss with coriander. Refrigerate to cool or cover and refrigerate overnight.
2. Stir peanut butter with lime juice, hot sauce, soy sauce, ginger and garlic. Stir in a little water if needed until a thick sauce-like consistency. Sauce can be made a couple of days in advance then covered and refrigerated.
3. Peel mango and cut fruit from pit. Dice into 1/2-inch (1.5 cm) pieces. Just before serving, assemble bites. Spoon about 1 to 1-1/2 tsp (5 to 7 mL) peanut sauce into tortilla scoop. Top with a shrimp, mango piece and coriander leaf if using. Repeat with remaining shrimp. You may have a bit of sauce leftover depending on the number of shrimp you have.

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