Chilled Avocado Soup With Seared Chipotle Shrimp
Chilled Avocado Soup With Seared Chipotle Shrimp
Avocado and south-of-the-border dishes like chipotle shrimp are often synonymous with each other, and this recipe from Cooking Light’s Good Food Moods cookbook puts a whole new spin on the two, serving the shrimp in a creamy avocado soup with lime cream and a fresh corn salsa.
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Servings
8
servings
Ingredients
- 3/4 cup reduced-fat sour cream
- 1 tablespoon chopped cilantro
- 1 teaspoon grated lime zest
- 1/2 teaspoon black pepper
- 3 cup fat-free, low-sodium chicken broth
- 1 1/2 cup diced avocado
- 2 tablespoon chopped cilantro
- 2 tablespoon lime juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3/4 pound peeled and deveined medium shrimp
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1/4 teaspoon kosher salt
- one 7-ounce can chipotle chiles in adobo sauce
- cooking spray
- 1 cup fresh corn kernels
- 1/4 cup chopped red onion
- 1 clove garlic, minced
- 1 tablespoon lime juice
Directions
- To prepare lime cream, combine sour cream and next 3 ingredients in a bowl; stir well. Cover and chill.
- To prepare soup, place chicken broth and next 5 ingredients in a blender or food processor, and process until smooth. Cover and chill.
- To prepare shrimp, sprinkle shrimp with cumin, ½ teaspoon pepper, and ¼ teaspoon salt; set aside. Remove 1 chipotle chile and 1 tablespoon adobo sauce from can, and finely chop chile. Reserve remaining chiles and adobo sauce for another use.
- Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add shrimp, and cook 2 minutes. Turn shrimp over. Add corn, onion, and garlic; sauté 2 minutes. Add chopped chipotle chile, 1 tablespoon adobo sauce, and 1 tablespoon lime juice; sauté 2 minutes or until shrimp are done and vegetables are crisp-tender.
- Ladle about ½ cup soup into each of 8 bowls. Top with 1 ½ tablespoons lime cream, 1/8 of shrimp, and about 2 tablespoons corn mixture.