Tiny, flavor-packed, pop ’em in yo mouth appetizers – perfect for your next shindig.
A few weeks ago, the folks at Turbo Tax asked me to have a little party.
So I did.
Like I need an excuse to invite some friends over and make my famous White Wine Strawberry Sangria.
Sangria which I sadly did NOT make enough of.
I made our evening a potluck, and asked everyone to bring their favorite appetizer or dessert.
Which are my two favorite courses of any dinner.
But then I couldn’t decide what to make.
Which is ALWAYS my problem.
Too many recipes, too little time.
And I went back and forth on whether or not I should make a main course.
Spoiler alert, I didn’t make a main course.
I went with a mix of tried-and-true recipes (these Bacon Crackers, and this Caramel Apple Dip), and then I made three new recipes, a Turkey Lasagna Dip, these Shrimp Taco Bites that I’m sharing today, and a Chickpea, Avocado, and Feta Dip (coming soon).
I had no criteria for my choices, other than I wanted it to be easy and delicious.
I found the recipe for these Shrimp Taco Bites from Shawn’s blog, I Wash You Dry, and they were perfect.
And all but three were gone.
I prepped as much as I could of my recipes the night before, to limit the amount of running around I would need to do day of.
Because you know how THAT goes.
With this recipe, you can’t do it ALL ahead of time, but you can certainly do a few steps ahead of time.
Because there are just three components that need to be made (the shrimp, the smoky cream sauce, and the guacamole portion), even if you do it all on the day of, it’s a very quick recipe – maybe 30 minutes start to finish? Once you season the shrimp and pop them in the oven, you can do the other two items while the shrimp are baking, and then you just assemble and BOOM, you’re done.
I made the cream sauce and the guacamole the night before. Don’t put everything in the Tostitos scoops until right before you’re going to serve them, of course, otherwise the scoops will get a bit soggy if they sit.
But, truth be told, I had the three leftover ones for lunch the next day and soggy or not, they were still just as delicious.
And given we plowed through oh about 25 of these Shrimp Taco Bites, not to mention most of all the other appetizers on the table, and way too many desserts, I think it’s safe to say everyone loved them.
Creaminess from the guacamole, a little hint of spice from the shrimp, crispiness from the scoop shell, and a tiny zing from the lime juice … it’s a keeper.
I didn’t make any changes to the recipe, so you can head over to Shawn’s site to get all the details.