Linny's Kitchen: Chilled Avocado and Shrimp Soup for a HOT Day

Thursday, August 18, 2011

Chilled Avocado and Shrimp Soup for a HOT Day

Cooking Light

I am a soup lover and could it just about everyday of the year and never get tired of it. However, this summer it has just been slightly to warm to have a pot simmering on the stove all day. Cooking Light recently published a recipe for a chilled Avocado and Chipolte Seared Shrimp that looked and sounded amazing (see photo above.)

Of course I made just a few changes to the recipe with amazing results and no left overs!

Ingredients

(Serves 6-8)

Soup:

2 1/2 cups of Chicken Broth

1/2 cup of dry White Wine

2 peeled and diced Avocado

2 tablespoons of chopped fresh cilantro

2 cloves of roasted garlic

2 tablespoons of fresh lime juice

1/4 teaspoon of kosher salt

1/4 teaspoon of ground black pepper

Lime Cream:
3/4 cup of Cabot Low Fat Sour Cream
1/2 teaspoon ground cumin
Zest of 1 lime
1/2 teaspoon of ground pepper

Shrimp:
3/4 lbs of Munroe Dairy Shrimp, peeled and chopped
1/2 teaspoon of ground cumin
1 fresh Jalapeno, chopped*
1 cup of roasted corn kernels
1/3 cup of chopped red onion
Juice of 1 lime
1 clove of garlic chopped
1/2 tablespoon of Olive Oil

Preparation

Soup
For the roasted garlic: place to cloves of garlic in tinfoil with a drizzle of olive oil and place on a warm grill (300- 400*F) or oven for 12-15 minutes or until soft. Can be made ahead and refrigerated by 1 day.
Combine all the ingredients for the soup in a food processor and blend until smooth. Scrap down sides if necessary to make sure all ingredients are combined. Chill in the refrigerator until ready to serve.

Lime Cream:
Combine all ingredients in a bowl, stir well. Cover and Chill

Shrimp:
In a large bowl combine all of the ingredients and let chill for at least 30 minutes to marinate.
Warm a large non-stick skillet, over medium warm heat, add a dash of olive oil to the bottom of the pan or lightly coat with spray. Just before the oil begins to smoke swirl it around the bottom of the pan coating the surface. Next toss in all of the ingredients and evenly spread out over the bottom of the pan (careful not to crowd ingredients in the pan.) Cook for just a minute before tossing. When the shrimp is pink remove from heat (about 3 minutes.)

Ladle the chilled soup into bowls about 1/2 to 3/4's full. Spoon the shrimp mixture (warm or cold) in the center of the bowl. Finally top the shrimp with a generous drizzle of the lime cream.

Enjoy!!!!!

Recipe Credit: Tony Rosenfield, Cooking Light June 2011

No comments:

Post a Comment

Linny's Tip - Cooking and Storing Potatoes

Potatoes should be kept in a cool, dark place with good ventilation. The ideal storage temperature is 45 to 50ºF. At these temperatures, potatoes will keep for several
weeks. But don't store potatoes in the refrigerator! When kept below 40ºF, potatoes develop a sweet taste, due to the conversion of starch to sugar. This increased sugar causes potatoes to darken when cooked. If you store potatoes at room temperature, try to use them within a week or so.

Keep potatoes away from prolonged exposure to light, which causes them to turn green. This greening causes a bitter flavor. If potatoes develop green areas or start to sprout, just trim off these areas before using.

Always add potatoes to cold water to boil. This ensures that potatoes will cook evenly throughout.

Linny's Tip: Tomatoes

Did you know tomatoes are second in consumption to potatoes!

However, there is one important thing everyone should know about tomatoes and that is how to store them. Tomatoes do not like the cold at all. In fact when you keep them in the refrigerator they will become mealy and loose their robust flavor.

Instead store them in a cool dark place with their stem side down for ripe tomatoes. For those tomatoes that a not quite ripe leave them on a sunny window sill and soon they will turn bright red and juicy ready to honor any salad or BLT!