Seafood Blend: Part 2

January 20, 2019 2:38 PM

...is unfortunately not as successful as part 1.

Last Christmas my aunt made these shrimp avocado cucumber bites, and it was probably the most Californian thing I've ever seen. And I was convinced I needed to make these myself. I googled "shrimp guacamole cucumber" and grabbed the first recipe I saw: Avocado Cucumber Shrimp Appetizers from Natasha's Kitchen. Now it probably would have made sense to actually buy some shrimp for this, but I had half a bag of seafood blend that I needed to use up.

Avocado cucumber shrimp appetizers — *Man we really should have scooped off the brown parts of the guac before taking a picture.*

I also had guacamole that we had made earlier in the week using Skinnytaste's Best Guacamole Recipe. So really all I took from that other recipe is the Cajun shrimp part. It wasn't so bad, but next time we'll just use shrimp, and actually use freshly made guacamole. Or be lazy and buy it from the store.

Seafood cooking in the skillet

We actually had leftover pieces of seafood, and my sister remarked that we could throw some pasta in it. I checked my cabinets and I found a box of that Banza chickpea pasta...that expired last year. Hey, it's a box of pasta! It should be fine!

Second note to self: Do not eat expired chickpea pasta. In fact do not even buy chickpea pasta at all. It is way more expensive than regular pasta and doesn't taste as good.