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This my friends is one of my favorite recipes I’ve made so far this year. The distinct avocado taste paired with spicy shrimp and hispanic flavors combine to make an insanely delicious and beautiful bisque. I like recipes that tailor to each ingredients attribute then are blended together (literally) to create a treasure chest of flavors. The sweetness of the avocado with an immediate kick back from the jalepenos with the soothing creaminess of the coconut milk made this an all time favorite dinner. Plus it was crazy filling! The only complaint I heard and seconded is that I didn’t double the recipe. I’d really like to try this as a gazpacho with the shrimp warmed the next time I make it but in the meantime this one was avo-sublime.
::WHAT YOU’LL NEED::
SHRIMP
1/2 lb peeled and cleaned shrimp
2 tbsp olive oil
3 tbsp fresh lemon juice
1/3 tsp cumin
1/3 tsp paprika
1/3 tsp chipotle chili powder
1/3 tsp salt
1/3 tsp white pepper
BISQUE
3 cups vegetable broth
1tsp cayenne pepper
2 bay leaves
1/4 cup lemon juice
2 tbsp butter
1/3 cup sweet onion
2 cloves garlic
1 jalapeno pepper
1 can coconut milk
1 large handful cilantro
1 tsp arrow root powder (or corn starch)
2 ripe avocados
salt and pepper to taste
::HOW TO::
In a small bowl combine cleaned shrimp, evoo, lemon juice, cumin, paprika, chili powder, salt & pepper. Stir until shrimp are coated, cover and place in the fridge.
In a large pan over medium high heat, combine broth, shrimp shells, cayenne, bay leaves, lemon juice, salt & pepper. Bring to a boil then reduce to low and simmer for 5-7 minutes.
In another pan over medium heat combine butter and onion and cook about 5 minutes. Add garlic and jalapeño pepper, salt & pepper to taste, and cook 6-8 minutes. Place a strainer over pan and pour in broth mixture, you can throw all the solids (bay leaves, shells, etc.) away. You only want the broth to mix in with the onion mixture. Keep soup at a low simmer.
Place coconut milk, fresh cilantro, corn starch and avocados in blender and blend until smooth. Mix into simmering broth mixture and continue to simmer another 6-8 minutes.
In a large skillet cook shrimp and juices over medium heat until shrimp is pink and cooked throughly.
Spoon soup into bowls, top with shrimp, drizzle the left over shrimp spice sauce over soup, garnish with a lemon and ENJOY!
