Mexican Avocado Gazpacho w/Cajun Shrimp



Mexican Avocado Gazpacho with Cajun Shrimp
http://lexiscleankitchen.com/2013/08/13/mexican-avocado-gazpacho-with-cajun-chili-shrimp/
Gazpacho
-1 ripe Hass avocado, flesh
-1 small organic cucumber, peeled and deseeded
-2 cups organic vegetable broth
-1 shallot, chopped or green onion
-1 tbsp lemon juice
-1 tbsp apple cider vinegar
-Himalayan sea salt and freshly ground pepper to taste
Toppings
-1 tbsp olive oil
-1/2 tsp chili powder
-1/8 tsp cayenne pepper
-1/2 red pepper, chopped
-1 husk local organic corn
-8-10 large shrimps, washed and detailed
-Optional: garnish with chili powder
Instructions
1. Combine all gazpacho ingredients in high-speed blender or food processor and blend until smooth
2. In a medium-sized pot, bring 3 cups water to a boil and cook corn covered, until you can pierce with a fork
3. Wash, detail, and pat shrimp dry
4. In a small bowl mix shrimp with chili powder and cayenne pepper
5. In a medium-sized skillet, heat 1 tbsp oil
6. Add in chopped red pepper and let cook for 5 minutes
7. Add in shrimp and let cook together for 3-5 minutes, stirring occasionally
8. Remove corn from pot and scrape kernels off
9. Transfer gazpacho to bowl
10. Top with corn, grilled red pepper, shrimp, and a dash of chili powder

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