Saturday, February 19

Chile Rubbed Shrimp with Avocado Salsa

This is great served with the Black Beans and Rice.  I like cooking it under the broiler, the same way I did for the Shrimp Cocktail, but you can also grill these or saute them with some vegetables.

Serves 4


For shrimp:
1 lb large shrimp
1 tbsp ancho chili powder
2 garlic cloves, pressed
1 tsp dried oregano
1/2 tsp cumin
1/4 tsp coriander
1/2 tsp fresh ground pepper
2 tbsp olive oil

Mix all ingredients except for shrimp in a large bowl.  Peel shrimp and add directly to marinade.  Toss to coat and put in the fridge while you make the salsa.

For salsa:
2 ripe avocados, diced
1/4 cup diced tomatoes
2 tbsp sliced scallions (dark green parts only)
1 tbsp chopped cilantro
1 lime
kosher salt

Add avocado, tomatoes, scallions and cilantro to a medium bowl.  Squeeze lime over ingredients and season with a bit of salt.  Gently stir to combine and place in fridge while you finish the shrimp.

Place a broiler pan or baking sheet under the broiler and heat on high for 5 minutes.  Place shrimp on hot broiler pan (use should hear them sizzle) and broil for 3 minutes on high.  Flip and broil another 3 minutes on the other side.

Serve hot over rice and beans with avocado salsa as a garnish.

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