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This avocado butter is limey, creamy, easy, luxurious and perfect with shrimp. It's like a Southwestern version of shrimp scampi!
The avocado butter is super easy. Simply combine all the ingredients in a food processor and process until smooth.
To make this butter ahead of time, place a large piece of plastic wrap on the counter, spoon the avocado butter onto it then form into a cylinder and freeze it. Simply refrigerating it will cause it to turn a funky color.
If you're a regular reader, you've probably already heard my "wild American shrimp" schpiel. I avoid farmed, imported shrimp like crazy and go so far as to not order shrimp in restaurants if I'm unsure where it originated.
Shrimp in Avocado Butter is a great appetizer, tapas or easy dinner. For a satisfying dinner, serve with some rice or quinoa on the side.
The butter is also perfect with fish, scallops or chicken. Simply freeze in a cylinder as shown and slice off what you need.
Enjoy and let's eat!
INGREDIENTS
- 1 large avocado, pitted
- 1/2 stick unsalted butter, room temperature
- 1 small bunch fresh cilantro, leaves and tender stems
- 2 cloves garlic, minced
- 2-3 tablespoons fresh lime juice (1-2 large limes, to taste)
- salt, to taste
- hot sauce, to taste
- 2 tablespoons olive oil
- freshly ground black pepper, to taste
- 1 pound jumbo (12-20 ct) shrimp, peeled and deveined
INSTRUCTIONS
- 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.
Source:.fromachefskitchen.com
