Pico la Fuente
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
12 oz Shrimp, raw 2 pepper Jalapeno Peppers 2 ears, medium (6-3/4" to 7-1/2" long) yields Sweet Corn, Fresh 2 serving Avacado (Whole) 0.5 cup Red Onion Raw (1/4 cup, 40g or 1.4oz) 2 tbsp Extra Virgin Olive Oil 2 clove Garlic 1 bag Tortilla Chips
Cut jalapenos in thick slices, leaving seeds in for spicier-- or not for milder. Cut onions into 1/3 inch slices, cut corn off the cob.
Peel and de-vein raw shrimp.
Place tortilla chips on a baking tray and warm in the oven at 175.
Warm evoo in a large skillet on medium-high heat. Add garlic and cook until it browns, 20-30 seconds.
Lay shrimp on top of garlic and cook for a couple minutes, then flip to cook the other side of the shrimp.
As shrimp cooks, cut avacados into small cubes.
After shrimp is nearly cooked, clear space in the skillet to place jalapeños directly on the skillet surface. When jalapeños get a slight sear, stir and add the corn and onions. Cook for another 3-4 minutes, add the avacado about 30 seconds before serving.
Pull warm tortilla chips from the oven and serve.
Serving Size: 1 appetizer serving is about a half cup; dinner portion is double that-- about one cup.
Number of Servings: 6
Recipe submitted by SparkPeople user TIGERLMS007.
Serving Size: 1 appetizer serving is about a half cup; dinner portion is double that-- about one cup.
Number of Servings: 6
Recipe submitted by SparkPeople user TIGERLMS007.
Nutritional Info Amount Per Serving
- Calories: 253.8
- Total Fat: 15.9 g
- Cholesterol: 86.1 mg
- Sodium: 117.9 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 5.6 g
- Protein: 14.3 g
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