I had some terrific gazpacho the other night with shrimp and avacaldos...while I don't think it was necessarily 100% paleo, it was flipping delicious and a very cool dish on a 100-degree evening! I came across this recipe on Everyday Paleo and thought I would post it just to share!
Enjoy!
Ingredients
Paleo Shrimp Gazpacho with Avocado Cream
- 1 Cup "Eat and Peel" Shrimp
- 4 large tomatoes, diced or aprox 4 cups
- ½ medium red onion, diced
- 1 cup cucumber, diced
- 1 cup sweet bell pepper, diced
- 1 cup fresh cilantro – reserve some for garnish
- Small piece of a jalapeno (or more if you like it spicy)
- 2 garlic cloves
- 2 teaspoons ground cumin
- Sea salt and black pepper to taste
- Splash of balsamic vinegar
- 2 ripe avocados
- ¼ cup fresh cilantro
- 1/2 cup full fat canned coconut milk
- Juice from ½ a lime
Instructions
- Cut up the shrimp into 1/3 pieces and set aside
- Take the remaining ingredients for the gazpacho (not the avocado cream) and mix them together in a blender
- Blend until smooth
- Pour gazpacho into a large bowl and add the shrimp
- Add the Avocado Cream ingredients and stir by hand until smooth
- Chill in the refrigerator until cold
- Serve chilled and garnished with cilantro
This is an AWESOME dish...pretty filling and very healthy! Just do it!
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