Ingredients: |
Ingredients: 2 lemons
2 cloves garlic, smashed
1 bay leaf
Kosher salt and freshly ground pepper
8 oz peeled and deveined medium shrimp (about 16)
1/2 c frozen peas, thawed
1/2 c fresh packed parsley
3/4 c trimmed and chopped pea shoots
2 avocados, peeled and pitted
2 scallions, roughly chopped
2 T packed fresh tarragon
1 T avocado oil
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Directions: |
Directions:1. Thinly slice 1/2 lemon and put in a medium saucepan with 4 c water, the garlic, bay leaf, and a big pinch each of salt and pepper. Grate 1/2 tsp lemon zest and juice the remaining 1 1/2 lemons; set aside.
2. Bring the water to a simmer over medium heat. Add the shrimp and poach until just cooked through, 1 1/2 to 2 minutes. Transfer to a plate with a slotted spoon; reserve the saucepan and poaching liquid. Refrigerate the shrimp until chilled, 30 mins to 1 hour.
3. Meanwhile, combine the peas, parsley, and 1/2 c pea shoots in a blender (preferably an high speed blender). Add the garlic from poaching liquid plus 1 1/4 c poaching liquid. Carefully blend until smooth. Add 1 c ice cubes, then add the avocdos, scallions, terragon, the reserved lemon zest and 2 T lemon juice. Blend until very smooth, thinning with cold water, 1 T at a time, if needed. Season with salt and pepper. Refrigerate at least 20 minutes to 1 hour.
4. Stir the soup and thin with cold water, if needed. Add more lemon juice, salt and pepper to taste. Divide the soup among 4 shallow bowls.
5. Tiss the shrimp with 1 tsp each lemon juice and avocado oil and a pinch of salt and pepper. Put in the middle of the soup and top with the remaining 1/2 c pea shoots. Drizzle with the remaining 2 tsp avoado oil |
This recipe for Chilled Avocado Soup with Shrimp is from