Spring-Time Shrimp with Avocado

We've got a few unfinished projects on our plates around here.

Observe: my kitchen table.  Obviously, selecting paint colors and window treatment fabric only gets done when you plan meals at the same time.  And yes, that would be two notepads.  They cross-reference each other.  It's fine.

And the wall of the entryway?  I won't say how long it's looked like this.  Or how long it'll stay like this.  Again, all fine.

And, yeah!  Let's throw in building a deck, too.  But not before we get around to replacing outlet covers.  By the way, did you know there are about 500,000 choices for deck materials, colors, and add-ons?  Now I know how overwhelmed Uncle Jessie must have felt while trying to renovate The Smash Club.

Busted!  I won't make you admit that you know what I'm talking about.

Unfinished projects make me twitch a little bit.  But it's ok.  We have a full life, and unfinished projects remind me of how busy we are, and how much fun we're having.  And as it turns out, I'm a stone-cold maniac when it comes to multi-tasking.

But let's not make dinner an unfinished project.  Or an unstarted project for that matter.  Let's tackle it head on.  Let's get her done and done.

First thing's first.  We all know what cooked shrimp tastes like on its own.  Sorta bland.  Kinda chewy.  A little fishy.

So, let me convince you that mixing shrimp with avocado and fresh lime juice is a good idea.  Oh, you want a better idea?  Add some chopped tomatoes and red onion.  It'll be the next best spring-time combination since those devilish little chocolate-covered Peeps entered our lives.

Lean shrimp, creamy avocado, and fresh flavors.  Dab on some hot sauce if you're feelin' frisky.  A tasty little weeknight dinner project.  Get it done!

Spring-Time Shrimp with Avocado
Adapted from The Splendid Table's How to Eat Supper
Yields 4 servings

1 lb frozen shrimp, peeled and deveined, thawed
1/4 c fresh lime juice
1/2 medium red onion, finely chopped
1 tbs minced garlic
1/2 jalapeno pepper, seeded and minced
1/4 tsp ground coriander
1/4 tsp ground cumin
1-1/2 lbs plum tomatoes, coursely chopped
1 small cucumber, chopped
1 ripe avocado, chopped small
1 c cooked brown rice

Preheat your oven to 350 degrees F.  Line a baking sheet with aluminum foil, and coat with cooking spray.  Arrange the shrimp in a single layer, and sprinkle with salt and pepper.  Roast for 5 minutes, or until pink and opaque.  Set aside.

In a small bowl, combine the lime juice, onion, garlic, jalapeno, coriander, cumin, salt, and pepper.  Let this stand and marinate for 10 minutes.

Place the tomatoes into the bowl of a food processor, and pulse until chunky.  Add the onion mixture, and pulse 5 times.

Combine the tomato mixture, cucumber, avocado, shrimp, and rice in a large bowl.

Garnish with lime wedges and a pinch of hot sauce if desired.

1 comment:

Joanne said...

I'm a stone-cold maniac all the time! Okay, I didn't really just admit that. But I definitely have notebooks that cross-ref other notebooks. It happens. Good luck with all the craziness love! And keep eating majorly delicious healthful food like this. :P

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