It’s been a while since I got any kind of a break. Now with this unique situation in the world. I have been able to catch up to things that I have been meaning to do but either did not feel like doing or was too busy to do it. I’ve stocked up the house with at least a month worth of food. I finally started looking for new recipes to make something with whatever I have. I came across this one. I ended up eating it with polau that was leftover and later on cooked some pasta and threw this in to mix it up and I was so surprised with the versatility that this offers. Here is the recipe, if you have the ingredients, give this a try.
- Avocado (large, pitted) – 1
- unsalted butter (room temperature) – 1/2 stick
- 1 bunch fresh cilantro (leaves and tender stems)
- Garlic (minced) – 2 cloves
- Fresh lime juice (1-2 large limes, to taste) – 3 tablespoons
- salt (to taste)
- hot sauce (to taste)
- Olive oil – 2 tablespoons
- freshly ground black pepper (to taste)
- Shrimp (jumbo, 12-20 ct, peeled and deveined) – 1 pound
- Combine avocado, butter, cilantro, garlic and lime juice in a food processor. Process until smooth. Season with salt to taste and add lime juice as needed. Set aside.
- Heat olive oil over medium-high heat in a cast iron skillet. Season shrimp with salt and black pepper.
- Place shrimp in the skillet and cook 1-2 minutes per side or until translucent and firm.
- Add butter to the skillet and melt over the shrimp. Serve immediately with lime wedges.