Chipotle Shrimp with Avocado Cream

Name: Chipotle Shrimp with Avocado Cream
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 10 servings
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; 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

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Level: Intermediate

Total: 1 hr 15 min
Active: 1 hr

Yield: 10 servings

Level: Intermediate

Total: 1 hr 15 min
Active: 1 hr

Yield: 10 servings

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.