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Day 266: Chili-Lime Shrimp with Avocado

Shrimp+&+Avocados
I was feeling rather uninspired today, but felt I owed it to the avocado to make an effort. Then I remembered that a photographer from the Herald was coming at dinnertime to shoot photos of W helping me make dinner, and wow, it’s fortunate that we had a nice soft avocado for him to stand on his stool and cut, but now I kind of had to make something of it. More than avocado and goat cheese on toast, anyway.

So I went to epicurious and punched in “avocado”. Then “avocado shrimp”, because I still have to make good on my promise to chip away at the freezer. And came up with this, which looked promising. As always, I tweaked it a bit, and since I couldn’t trust myself to not overcook shrimp under a broiler and my barbecue is still out of gas, I gave them a quick saute in the ever-present cast iron skillet you must be getting tired of seeing. It was pretty good; perhaps too exotic after our benign food weekend. I’m not sure, I think I expected it to be tastier than it was, and I’m not still not convinced that it wasn’t. Like it isn’t you, it’s me. Maybe I’ll take it for another spin in a few months.

Chili-Lime Shrimp with Avocado

AuthorJulie

Yields1 Serving

1 lb raw shrimp, peeled with the tails left on
1 tbsp packed brown sugar
2 tbsp soy sauce
1 tbsp canola or olive oil, plus extra for cooking
1 tbsp lime juice
1 garlic clove, crushed
1 tsp chili powder
¼ tsp dried hot red pepper flakes
1 ripe avocado
chopped fresh cilantro
steamed brown or basmati rice, to serve with (optional)

1

Put the shrimp in a ziploc bag or bowl; add the brown sugar, soy sauce, oil, lime juice, garlic, chili powder and red pepper flakes. Stir or squish about to blend everything. Let marinate for about an hour.

2

Meanwhile, cook the rice and dice the avocdo, tossing with a little lime juice to keep it from turning brown.

3

Heat a large skillet over medium-high heat and add a drizzle of canola oil. Cook the shrimp quickly, in batches if you need to to avoid crowding the pan, just until they are cooked through. Add to the avocado and top with as much snipped cilantro as you like.

4

Serve right away over rice.

Ingredients

 1 lb raw shrimp, peeled with the tails left on
 1 tbsp packed brown sugar
 2 tbsp soy sauce
 1 tbsp canola or olive oil, plus extra for cooking
 1 tbsp lime juice
 1 garlic clove, crushed
 1 tsp chili powder
 ¼ tsp dried hot red pepper flakes
 1 ripe avocado
 chopped fresh cilantro
 steamed brown or basmati rice, to serve with (optional)

Directions

1

Put the shrimp in a ziploc bag or bowl; add the brown sugar, soy sauce, oil, lime juice, garlic, chili powder and red pepper flakes. Stir or squish about to blend everything. Let marinate for about an hour.

2

Meanwhile, cook the rice and dice the avocdo, tossing with a little lime juice to keep it from turning brown.

3

Heat a large skillet over medium-high heat and add a drizzle of canola oil. Cook the shrimp quickly, in batches if you need to to avoid crowding the pan, just until they are cooked through. Add to the avocado and top with as much snipped cilantro as you like.

4

Serve right away over rice.

Chili-Lime Shrimp with Avocado

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3 comments on “Day 266: Chili-Lime Shrimp with Avocado

  1. Dana mccauley
    September 23, 2008 at 4:12 am

    Can’t wait to see the pics of you two together! O was featured a number of times cooking with each of us (in fact he and I are in a soon to be on stand issue of First magazine – thanks for the reminder). THose articles are such great keepsakes!

  2. Anonymous
    September 22, 2009 at 8:49 pm

    yummYUYumm!

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