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.

INGREDIENTS:

  • 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 

DIRECTIONS:

  1. 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.
  2. Heat olive oil over medium-high heat in a cast iron skillet. Season shrimp with salt and black pepper.
  3. Place shrimp in the skillet and cook 1-2 minutes per side or until translucent and firm.
  4. Add butter to the skillet and melt over the shrimp. Serve immediately with lime wedges.

https://www.yummly.com/recipe/Shrimp-in-Avocado-Butter-2171190#directions