Wednesday April 11, 2012
It’s been so long since I’ve cooked that I felt it was best to gradually reintroduce myself to the kitchen. And since I’m always looking for ways to entertain with ease, and simplify my cooking routine I went with a recipe that took merely 15 minutes. I put together this light, fresh, and spicy shrimp salad served in an avocado, and a side of “grilled” corn tortillas as a starter. Something about eating out of a makeshift bowl made the salad all the more enticing.
1/2 lb frozen, uncooked jumbo shrimp, peeled and deveined*
5 miniature heirloom tomatoes or 1 tomato, diced
2 hass avocados, diced – save the skin
1 lime, juice
1 tsp olive oil
1 tbsp cilantro, chopped
salt and fresh pepper
1 clove garlic, minced
1 tsp red chili flakes
2 persian cucumbers
1/4 red bell pepper
4 corn tortillas, grilled**
* Cooking shrimp while they are frozen prevents them from overcooking.
**My “trick” since I don’t have a grill – using tongs, I run each tortilla over the stove top.
In a medium bowl, gently toss together tomatoes, avocados, lime juice, cilantro, (cucumbers, and bell pepper) with a spoon. Set aside.
Then, heat olive oil in a medium skillet, add garlic – let it simmer for 30 seconds, then add frozen shrimp. Cover lid and let sit for 5 minutes or until shrimp are light pink in color. Immediately place shrimp onto the cutting board. Let shrimp sit for another 3-5 minutes (or until slightly cooled). Dice shrimp up and toss into the medium bowl that was set aside earlier. Add salt, pepper, and chili flakes.
Scoop salad into the avocado skin. Serve with a side of corn tortillas (optional).