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Categories:
avocados jalapeno red pepper lime juice chicken broth cream salt black pepper cilantro shrimp olive oil
Viewed: 62 - Published at: 8 years agoIngredients
- 2 lbs avocados, ripe
- 1 jalapeno, seeded and minced
- 14 teaspoon crushed red pepper flakes
- 13 cup lime juice
- 3 cups chicken broth
- 1 cup cream
- 1 teaspoon salt
- 34 teaspoon black pepper
- 1 12 teaspoons cilantro, fresh, coarsely chopped (more for garnish)
- 10 shrimp, medium cooked, peeled, deveined and halved horizontally
- 1 tablespoon olive oil
Method
- Combine avocado, 3/4 of lime juice, jalapeno, red pepper flakes and 1/3 of chicken broth in food processor and process until smooth.
- Transfer to large bowl and whisk in remaining chicken broth, cream, 3/4 of salt, 2/3 of pepper and chopped cilantro.
- Chill.
- Combine shrimp and remaining salt, remaining pepper and olive oil in a small bowl.
- Toss with remaining lime juice.
- Let stand 15 minutes.
- Ladle soup into bowls and top with 5 shrimp halves and cilantro.
