Chilled Avocado Soup With Seared Chipotle Shrimp
Prep Time:
Cook Time:
Servings:
Ingredients
  • 3/4 cup reduced-fat sour cream
  • 1 tablespoon chopped cilantro
  • 1 teaspoon grated lime zest
  • 1/2 teaspoon black pepper
  • 3 cup fat-free, low-sodium chicken broth
  • 1 1/2 cup diced avocado
  • 2 tablespoon chopped cilantro
  • 2 tablespoon lime juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3/4 pound peeled and deveined medium shrimp
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon kosher salt
  • one 7-ounce can chipotle chiles in adobo sauce
  • cooking spray
  • 1 cup fresh corn kernels
  • 1/4 cup chopped red onion
  • 1 clove garlic, minced
  • 1 tablespoon lime juice
Directions
  1. To prepare lime cream, combine sour cream and next 3 ingredients in a bowl; stir well. Cover and chill.
  2. To prepare soup, place chicken broth and next 5 ingredients in a blender or food processor, and process until smooth. Cover and chill.
  3. To prepare shrimp, sprinkle shrimp with cumin, ½ teaspoon pepper, and ¼ teaspoon salt; set aside. Remove 1 chipotle chile and 1 tablespoon adobo sauce from can, and finely chop chile. Reserve remaining chiles and adobo sauce for another use.
  4. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add shrimp, and cook 2 minutes. Turn shrimp over. Add corn, onion, and garlic; sauté 2 minutes. Add chopped chipotle chile, 1 tablespoon adobo sauce, and 1 tablespoon lime juice; sauté 2 minutes or until shrimp are done and vegetables are crisp-tender.
  5. Ladle about ½ cup soup into each of 8 bowls. Top with 1 ½ tablespoons lime cream, 1/8 of shrimp, and about 2 tablespoons corn mixture.