Spicy Shrimp and Avocado Salad

 

This makes enough for two of the main dish and then about six for the rice, so I freeze the extra rice and then use it for another time instead of having to make it each time.

Ingredients:

• 12 raw shrimp
• 1 avocado
• Juice of half of a lime
• Salt and pepper
• ½ tsp. paprika
• 1 jalapeno diced
• 1 vine tomato, diced
• 1½ tsp. minced garlic
• ¼ cup diced red onion
• ½ cup cilantro leaves, minced
• 1 small white onion diced
• 1 can rotel tomatoes (I used hot)
• 2 cups long grain white rice
• 1¾ cup chicken broth
• 4 Tbsp. EVOO
• 1 Tbsp. tomato paste

Directions:

• Preheat oven to 350 degrees.
• Rinse rice.
• In a small dutch oven heat EVOO over medium high. When hot, add rice and fry stirring constantly for about 2 minutes and then add white onion and cook until rice is golden brown but not burnt.
• Reduce heat to medium and add 1 tsp. garlic. Cook for about a minute.
• Add rotel tomatoes, chicken broth and tomato paste.
• Bring to a boil then remove from heat and put in oven for 35 minutes.
• In the meantime, season the shrimp with salt, pepper and paprika.
• Mix lemon juice, ½ tsp. garlic, salt in a bowl.
• Cut avocado by making criss cross marks in the avocado and then spoon out with a spoon.
• Add red onion, tomato, jalapeno, ¼ cup of cilantro to bowl and mix without mashing the avocado.
• Grill shrimp for 2 minutes per side until pink.
• Rice should be done by now, remove from oven and remaining cilantro and mix.

For plating, I used a cookie ring and piled the avocado salad in and then topped it with the shrimp adding the rice to the side. You could probably get as fancy as you’d like.