New Years Eve Appy: Spicy Garlic Prawns with Avocado Sour Cream

Welcome back! I hope you all had a great couple of days surrounded by family, friends and great food. We spent this holiday season in Moose Jaw, Saskatchewan. Yes, that’s a real place!

Our town mascot is…

you guessed it…

A giant moose!

I think you can all imagine what kind of mischief teenager’s can get into with a giant Moose as a mascot.

This is my husbands first time to Moose Jaw, so I’ve been taking him around town and showing him my stomping grounds. Luckily in a town of 35 thousand, the tour won’t take very long! We won’t be returning home to Vancouver Island for a few days, but until we return, I’ll leave you with these spicy garlic prawns.

For those of you thinking about New Years, this little appy is the perfect starter for your guests if you’re doing any entertaining to bring in the New Year. The best part about these prawns is that they are super fast to make, somewhere between 5 to 10 minutes to put together, and leave you with even more time to visit with your guests!

The avocado sour cream can be made a day in advance making this a quick 5 minute New Years Eve appetizer.

These would be beautiful displayed in Chinese soup spoons or serve with toothpicks and the dip on the side. If you increase the amount of oil by a couple of tablespoons, there would be lots of oil to be sopped up with crusty spelt or sour dough bread.

Spicy Garlic Prawns

  • 1 lb, 26/ 30 count prawns (or any size you like)
  • 1 tbsp olive oil
  • 1/2 tsp Spanish spicy smoked paprika
  • 1 chili, seeded and finely chopped
  • 2 garlic cloves, minced
  • 3 tbsp olive oil

Peel the prawns leaving the tails on. Pat dry with a paper towel. Place the prawns in a bowl, add 1 Tbsp of olive oil and the paprika. Toss the prawns until they are well coated with the oil and spice. If your paprika isn’t fresh, you may need slightly more to achieve the smoky, spicy taste. Heat up an extra large skillet over high heat. If you don’t have a pan large enough for all the prawns, simply cook them in  batches. Add 3 Tbsp of oil to the pan, the chili and the minced garlic . Add the prawns making sure they are in a single layer. Cook the shrimp for 2 minutes, flipping them to cook both sides. Stir frequently to keep the garlic from sticking or burning. Cook until the prawns are no longer opaque and the prawns start to curl. Put the prawns in a serving plate and serve with Avocado Sour Cream.

Avocado Sour Cream

  • 1 avocado
  • 1/4 cup sour cream
  • 1 Tbsp lemon juice, fresh
  • salt and pepper to taste

Cut the avocado in half and remove the pit. Put the flesh of the avocado into a bowl. Add the sour cream and the lemon juice. Mash the two together. Using an emulsion blender will give you a smooth consistency or mash with a fork for a more rustic look. Season with salt and pepper.

I like to score the avocado before scooping it out to make a quick job of the mashing process 

New Years Eve Recipe Round-Up

Are you having friends over on New Years Eve? Do you have some good ideas about what you’ll be serving? I want to invite you all to share your appetizer and New Years Eve real food ideas. I’ll be putting together a series of posts over the next week for a tapas style party.  If you’re interested in sharing some of your previous or upcoming posts for feeding a group of people on New Years Eve, then please insert the link in the comment section or email me at beyondthepeel at gmail dot com. I’ll include the link and a photo on Dec 30th for anyone looking for last minute ideas. Remember, if you’re sharing recipes, they have to be real food recipes please.

 

I’m sharing this with Slightly Indulgent Tuesdays, Beauty and Bedlam, What’s Cooking Wednesdays, Real Food Wednesdays and Gluten Free Wednesdays and Fat Tuesdays.

 

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21 Responses to New Years Eve Appy: Spicy Garlic Prawns with Avocado Sour Cream

  1. Beth December 27, 2011 at 12:03 pm #

    Hope you enjoyed your Christmas in Moose Jaw! I’ve lived all my life in Ontario, and haven’t been fortunate enough to travel to Saskatchewan yet. Hope I make it there someday!

    • France Morissette December 27, 2011 at 3:34 pm #

      Dear Beth, you’re so sweet. Really you’re not missing out on much! It’s the prairies. I hope you had a great Christmas too.

  2. Heather @girlichef December 27, 2011 at 3:56 pm #

    Hey France. These look absolutely fantastic…I love the color that the paprika adds to the shrimp and the avocado-sourcream sauce is one I adore. You know, I don’t have many (okay, none really) apps on my blog. Apparently I don’t make them enough. Or ever. I’m going to make a point of changing that this year. But until then, I have a couple of cracker recipes…and who doesn’t love to munch on crackers or top them with other things for small bites. If you’d like to include one, here’s the link to both Cheese Pennies http://www.girlichef.com/2011/09/50-women-game-changers-in-food-16-maida.html and Olive Oil & Seed Crackers http://www.girlichef.com/2011/10/50-women-game-changers-in-food-18.html. Happy Holidays to you and your hubs :D

    • France Morissette December 28, 2011 at 4:30 am #

      Hi Heather,
      Crackers are a MUST for a New Years appy! I’m going to start planning what to put on them for this up Saturday. Thanks for sharing them with us.

  3. Koko December 27, 2011 at 5:32 pm #

    Mmmm this is my kind of appy! I love prawns paired with avocado!

  4. Jeanette December 28, 2011 at 1:49 am #

    Glad to hear you are enjoying some time away at your old stomping grounds. This recipe sounds perfect for New Year’s Eve. Happy New Year!

  5. Joanne December 28, 2011 at 12:38 pm #

    The spice mixed with the cooling avocado sounds like it makes for the perfect bite! What a great appetizer! My favorite healthy appetizer is my fall bruschetta…which can definitely also be eaten in winter! – http://www.joanne-eatswellwithothers.com/2011/10/recipe-fall-bruschetta.html

    • Joshua December 28, 2011 at 10:06 pm #

      Joanne, I love the bruschetta you shared! The butternut squash sounds freaking awesome. Must make this now. Thanks for sharing!

  6. Mrs B December 28, 2011 at 1:06 pm #

    These look so good! I love anything with an avocado sauce or dressing. We’re laying low this New Years, but who says you have to have a crowd to enjoy a few yummy apps, right?

    Newly following from What’s Cooking Wednesday. Thanks so much for sharing this. Best wishes for a happy and healthy New Year!

    • Joshua December 28, 2011 at 10:10 pm #

      Mrs B, thanks for stopping by! I just had a look at your site and your Brussel Sprouts with Fig Balsamic and Pancetta sound fantastic. Happy New Year!

  7. dani December 28, 2011 at 4:26 pm #

    This is the type of food I love to cook. Looks awesome

    • Joshua December 28, 2011 at 10:12 pm #

      Thanks Dani. Wishing you a Happy New Year!

  8. Jenn Erickson/Rook No. 17 December 30, 2011 at 1:00 am #

    Absolutely dying to try these. I’m printing out the recipe and pinning it too, so I don’t get caught up in the hibbledeehoo and forget.

    Happy New Year France & Joshua!

    Jenn

    • Joshua December 30, 2011 at 3:10 am #

      Happy New Year to you too Jenn! Thanks for the pin!

  9. Kelly @ Inspired Edibles December 30, 2011 at 11:03 pm #

    Yes, please! These prawns look gorgeous and so very appetizing with the silky avocado dip…

  10. Linda January 3, 2012 at 8:43 pm #

    I love the simplicity of this appy! And the sour cream avocado sauce sounds delicious! I could think of so many uses for it too!!

  11. Beth January 4, 2012 at 8:32 pm #

    Perfect timing since I have a bag of shrimp in the freezer (FIL wanted some when he visited but then we ended up not needing them). Thanks for posting the recipe (I saw it on Real Food Wed)

    • France Morissette January 5, 2012 at 2:15 am #

      Hi Beth,
      I love keeping prawns and shrimp in the freezer. They are the perfect “what the heck am I going to make for supper?” solution. They thaw in minutes and cook in the same amount of time which I love.

  12. Racheal July 16, 2012 at 11:06 pm #

    Wow! This was ah-mazing! We love shrimp and this recipe tasted so wonderful and was so easy to make. I know it is not New Years but I made this with a couple side dishes and viola…dinner served; quick and simple.

    • beyondthepeel July 17, 2012 at 4:27 am #

      So glad you liked it Rachael! It’s such a simple and super tasty little dish. I should make it more often. Thanks for the reminder! :)

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