Chilled Avocado Soup with Seared Chipotle Shrimp |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
3 cup(s) chicken broth |
1 1/2 cup(s) avocado, peeled and diced |
2 tablespoon(s) chopped fresh cilantro |
2 tablespoon(s) fresh lime juice |
1/4 teaspoon(s) salt |
1/4 teaspoon(s) pepper |
3/4 cup(s) reduced fat sour cream |
1 tablespoon(s) chopped fresh cilantro |
1 teaspoon(s) grated lime rind |
1/2 teaspoon(s) freshly ground black pepper |
3/4 pound(s) medium shrimp peeled and devined |
1/2 teaspoon(s) ground cumin |
1/2 teaspoon(s) black pepper |
1/4 teaspoon(s) salt |
1 can(s) chipotle chilies in adobo sauce |
cooking spray |
1 cup(s) fresh corn kernels |
1/4 cup(s) finely chopped red onion |
1 clove(s) garlic, minced |
1 tablespoon(s) fresh lime juice |
Directions:
1. To prepare soup, place chicken broth and next five ingredients (through black pepper) in a blender or food processor, and process until smooth. Cover and chill.
2. To prepare lime cream, combine sour cream and next three ingredients (through black pepper) in a bowl and stir well. Cover and chill.
3. To prepare shrimp, sprinkle shrimp with cumin, 1/2 tsp pepper, and 1/4 tsp salt; set aside. Remove 1 chipotle chili and 1 tblsp adobo sauce from can and finely chop chili. Reserve remaining chills and sauce for another use.
4. Heat a large nonstick skillet over medium-high heat. Coad the pan with cooking spray. Add shrimp, and cook 2 minutes. Turn shrimp over. Add corn, onion, and garlic. Saute for 2 minutes. Add chopped chipotle chili, 1 tblsp adobo same and 1 tblsp lime juice; sauté for 2 minutes or until shrimp are done and vegetables are crisp tender.
5. To serve, ladle about 1/2 cup soup into each of 8 bowls. Top with 1 1/2 tblsp lime cream, one eighth of shrimp and about 2 tblsp corn.
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