Tuesday, December 17, 2013

Chipotle Shrimp with Mango & Avocado Salad

As I lamented on my Facebook page, I'm suffering from cabin fever! Second day snowed in with the kids when I can't begin to tell you how many holiday errands I have to run…

I know snow days often find us craving warm and cozy comfort foods, but I found myself going in exactly the other direction. When the caveman ran to the store I asked him to pick up shrimp, mango and avocado. Yes, I decided to channel a tropical vibe…

This shrimp recipe is one that I made for a gourmet group we have with some other couples. The original recipe calls for the shrimp to be served wrapped in tortillas, topped by a sour cream-based crema and alongside some Mexican rice.

I changed things up by putting together a zippy salad with some creamy and sweet flavors, and the combo worked really well.

You could also serve the shrimp wrapped in lettuce leaves with a little homemade guacamole to top it off. Lots of options for this delicious and easy shrimp…

I'm writing the recipe as two separate dishes, but I simply mixed the salad and topped it with the shrimp.

Chipotle Shrimp with Mango & Avocado Salad 

1 lb. medium shrimp, shells & tails removed
4 canned chipotle peppers in adobe sauce
1 tbs. adobe sauce
1 clove garlic
1 tbs. raw honey
3 tbs. olive oil, divided
1/2 tsp. cinnamon

Blend chipotle peppers, adobe sauce, garlic, honey, 2 tbs. of olive oil and cinnamon in a food processor or blender until smooth. Place shrimp in a gallon zip-top bag with chipotle mixture and marinate in refrigerator for 1-2 hours.

When ready to cook, add remaining olive oil to a large skillet. Add shrimp (cooking in batches, if necessary) and cook for 2 minutes. Flip and cook for one minute more.

Mango & Avocado Salad

4 slices nitrite-free bacon
1/2 cup raw pepitas
1/3 cup fresh lime juice
1/3 cup olive oil
2 minced garlic cloves
1 jalapeño, seeded & chopped small
1 tbs. raw honey
2 ripe avocados, peel, cored and cubed
2 ripe mangos, peeled and cubed
butter or romaine lettuce leaves
crumbled bleu or gorgonzola cheese (optional)

Cook bacon until crisp and set aside.
Put the skillet back on the heat and pour in olive oil. Add garlic and jalapeño. Cook, again stirring regularly, for 5 minutes. Put oil, garlic and pepper into jar with the pepitas. Add the honey and salt, processing until smooth. Taste for seasoning.

Place lettuce on a plate and top with cubed avocado and mango. Drizzle the dressing over the top and sprinkle with cheese (if using) and reserved pepitas. Crumble the cooked bacon and sprinkle over the top. Serve alongside chipotle shrimp.  

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