Friday, June 26, 2015
Foodie Fridays: Chipotle Shrimp with Avocado Cream
I have been watching the eleventh season of Food Network Star on Sunday nights, and I have to say I am impressed with the food prepared by the contestants this year. I had to try a recipe from the first episode created by contestant Eddie Jackson, who is one of my favorites right now. He did not have a good night on the most recent episode of the show, but hopefully he will bounce back next time!
Chipotle Shrimp with Avocado Cream has just the right balance of flavors and heat level. As usual, I made a few minor adjustments based on personal taste preferences, but the basic recipe is the same. The unusual flavor profile was a hit both with my husband, who normally does not care for cilantro, and with me, who is usually a wimp when it comes to spicy food.
Although this recipe was served as an appetizer on the show, I turned it into a delicious lunchtime burrito. Unfortunately my burritos, while tasty, were not especially photogenic, which is why you are seeing the appetizer image from the Food Network website instead. I can't wait to make this recipe again, and hopefully soon!
Chipotle Shrimp with Avocado Cream
1 medium red onion
1 lb. shrimp, peeled and deveined
1/2 bunch cilantro, minced
2 T. adobo sauce*
2 T. coconut oil
1 T. garlic powder
1 tsp. honey (or to taste)
salt and pepper to taste
3 limes, juiced
1/2 C. sour cream
1 tsp. adobo sauce**
1 jalapeño, minced
1-2 T. vegetable oil
Cut the onion in half and finely mince one half. Combine the minced onion with the next seven ingredients and marinate in the fridge for 30 minutes.
Combine the avocados with the remaining ingredients in a large bowl. Grate the remaining onion into the bowl and mash the mixture until the avocado is smooth. Refrigerate for about 15-20 minutes.
Heat the vegetable oil in a sauté pan over medium-high heat. Add the shrimp with marinade and cook several minutes until pink (do not overcook). Remove from the heat and set aside.
Press the avocado mixture through a fine-mesh sieve. To serve as an appetizer, spread the avocado cream on a serving platter and place the shrimp on top (if the shrimp are tailless, insert toothpicks).
To serve as a burrito, heat a corn or flour tortilla, either in a dry pan on the stovetop or in the microwave for about 20 seconds, until warm. Spread a line of the avocado cream near the edge of the tortilla. Place several shrimp on top of the avocado. Spoon on some of the cooked marinade and roll up the tortilla burrito-style (fold up the tortilla edge over one end of the filling, then turn 90 degrees and roll up the tortilla to create a leak-proof pocket). Serves 4.
*from a 7.5-ounce can of chipotles in adobo sauce (I accidentally used 2 T. instead of the suggested 2 tsp. of sauce, but the heat level was perfect for us so I kept this change)
**the recipe calls for adobo powder, but since this seasoning is mostly salt I decided to just use more canned adobo sauce instead