I love this book because not only is it filled with easy recipes, for the most part it uses fresh ingredients. And by real I mean minimally processed without lots of things I can hardly pronounce. But it also gives suggestions for how to use quick ingredients, like prepared enchilada sauce, instead of making your own, if quick and easy is what you need. And we all have those times! I love the versatility this brings to the recipes. The other thing I love about this cookbooks is that it deconstructs, if you will, most of my favorite Mexican recipes. This means you have recipes for all the basics: tortillas, sopapillas, fillings, sauces, and salsas, and shows you how to put them back together into your favorite combinations. There are endless combinations for tacos, tamales, burritos, chimichangas, flautas, tostadas, enchiladas.... I think you get the point. There are even dessert recipes, like the Sopapillas de Fruit, my goodness, they look like heaven! So now you know how difficult it was to choose which recipe to share with you. I know my husband would have picked the Carne Asada, or Beef Fajitas, but like I said before, that darn Avocado Butter sealed the deal for me.
Grilled Shrimp with Avocado
Butter, page 161
Makes
4 servings
Lightly marinated shrimp are
simple but amazingly flavorful. Rich avocado butter adds a balance in texture
and taste.
Tip: I like using a blend of
spices to shorten my ingredient list. Creole seasoning has a combination of
onion, garlic, cayenne pepper, oregano, salt and pepper. There are many good
blends on the market, so you can find a favorite.
·
Barbecue grill
·
Food processor
·
Four 10- to 12-inch (25 to 30 cm) flat metal skewers
Avocado Butter
3 avocados, cut in quarters or into
chunks 3
2 clove garlic, minced 2
2 tbsp freshly squeezed lime juice 30 mL
2
tbsp olive oil 30 mL
Kosher or sea salt
Juice of 2 limes (about 1⁄4 cup/60
mL)
1 clove garlic, minced 1
1
tbsp Creole seasoning (see Tip, left) 15 mL
1⁄2
tsp cayenne pepper 2 mL
2
tbsp olive oil 30 mL
16 jumbo shrimp, peeled and deveined 16
1. Avocado
Butter: In a food processor, combine avocados, garlic, lime juice and olive
oil and process until smooth. Add salt to taste. Serve immediately or transfer
to an airtight container and refrigerate, stirring occasionally, for 30 minutes
or for up to 2 hours.
2. In a medium bowl, whisk lime juice, garlic,
Creole seasoning, cayenne and oil until well blended. Add shrimp and toss
gently. Cover and refrigerate for at least 30 minutes or for up to 2 hours.
3. Meanwhile, preheat barbecue grill to
medium-high.
4. Remove shrimp from marinade and discard
marinade. Thread 4 shrimp on each skewer.
5. Grill shrimp, turning once, until
shrimp are pink and opaque, 3 to 4 minutes per side. Transfer to a platter.
Gently remove from skewers and serve with Avocado Butter.
Would you like to win a copy for yourself? We're trying something new this week. Use the Rafflecopter form below to enter this giveaway.
a Rafflecopter giveaway
This giveaway opens immediately (US and Canada only, please) and closes at 12:00 AM on May 9th. Winner will be announced here, and contacted by email and has 48 hours to claim their prize by responding with their mailing information or another winner will be drawn. Good luck:)!
If you want to forgo this whole giveaway and purchase the cookbook for yourself, click here.
Do you remember the 150 Best Desserts in a Jar, cookbook giveaway?
Congratulations to
