Atlanta Food & Wine + Our Favorite Shrimp Party Food

Where do I even begin talking about how amazing Atlanta Food & Wine was this year? Thank you to Visit Hattiesburg & Visit Mississippi for inviting me to join you to represent the hospitality state at this amazing event. From demo-ing healthy recipes to handing out samples of some of my favorite treats from the Birdhouse Cafe, we had an amazing weekend!!

Of course, I couldn’t go without sharing one of my favorite recipes with you. The crowd at Atlanta Food & Wine gobbled up these Spicy Avocado Shrimp Crostinis & we think you will too!

Spicy Avocado Shrimp Crostini

Serves 12

For the Avocado Mixture:

3 avocados, ripe

1/2 small onion, finely diced

2 Roma tomatoes, diced

3 tbsp, fresh cilantro, chopped

1 jalapeno pepper, seeds removed and finely diced

2 garlic cloves, minced

1 fresh lime, juiced

1/2 tsp sea salt

1/2 tsp cumin 

For the Shrimp Crostini

12 medium to large shrimp thawed, peeled & deveined

12 baguette slices (about 1/2"-3/4" thick)

4 cloves garlic minced

2 tablespoons olive oil

1/2 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

Arugula or spinach to taste

Salt & pepper to taste

Preheat oven to 350F and move the rack to the top. Line a baking sheet with foil and place the baguette slices on there.

Add the olive oil and minced garlic to a small bowl. Brush the baguette slices on both sides with the oil/garlic mix. Bake for 10-15 minutes or until they're as crispy as you want. 15 minutes made them really crispy.

Meanwhile, add a splash of olive oil to a skillet on medium-high heat. Add the shrimp, chili powder, garlic powder, smoked paprika, and salt & pepper to taste. Cook, stirring often, until the shrimp are pink (about 5 mins). Remove the pan from the heat.

In a small bowl, mash the  avocados, ripe and then mix 

1/2 small onion, finely diced

2 Roma tomatoes, diced

3 tbsp, fresh cilantro, chopped

1 jalapeno pepper, seeds removed and finely diced

2 garlic cloves, minced

1 fresh lime, juiced

1/2 tsp sea salt

1/2 tsp cumin .

Once the baguette slices are toasted, let them cool for a few minutes and then spread a layer of avocado on each one. Top with the arugula and shrimp. Serve immediately.

xoxo,

The Little Chef with the Big Heart <3