Recipe courtesy of Eddie Jackson
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Chipotle Shrimp with Avocado Cream
Total:
1 hr 15 min
Active:
1 hr
Yield:
10 servings
Level:
Intermediate
Total:
1 hr 15 min
Active:
1 hr
Yield:
10 servings
Level:
Intermediate

Ingredients

  • 1 pound shrimp, peeled and deveined
  • 1 red onion, chopped 
  • 1 bunch cilantro, chopped
  • 1 can chipotles in adobe sauce
  • 2 tablespoons coconut oil 
  • 1 tablespoon garlic powder
  • Salt and pepper 
  • Honey 
  • 3 avocados, diced 
  • 3 limes, juiced
  • 1/2 cup sour cream
  • 1 tablespoon adobo powder
  • 3 jalapenos, diced 
  • Vegetable oil, for pan

Directions

In a bowl, combine the shrimp with half of the red onions, a handful of chopped cilantro, 2 teaspoons adobo sauce, and the coconut oil, garlic powder, some salt and pepper, and a drizzle of honey. Marinate in the refrigerator for 30 minutes.

Combine the avocados, lime juice, sour cream, adobo powder and the remaining onions in a bowl. Mix until you have a smooth paste; press through a fine-mesh sieve. Stir in the jalapenos.

Set a saute pan over medium-high heat and coat with vegetable oil. Add the marinated shrimp; cook until pink throughout. Finish with a handful of fresh cilantro. Spread the avocado sauce on a serving platter; arrange the shrimp on top. Serve.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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