29th July 2008

    No-Cook Stew: Santa Fe Summer Pot with Shrimp and Avocado


    Tonight, a dish that’s perfect for those hot summer evenings where you don’t want to turn on the stove or the oven: a “stew” made entirely of raw and precooked ingredients. Shrimp, cucumbers, and avocado are topped with a puree of tomatoes, onions, and peppers, then topped with cilantro and tortilla chips. This recipe comes from How to Eat Supper.

    Lisa says:

    Is this like gazpacho or something?

    Chris says:

    Sort of — it’s like the world’s best chunky salsa.

    Lisa says:

    Yum… seems pretty light if it’s just raw veggies and shrimp.

    Chris says:

    Yep! Light and refreshing… that lime juice brightens up the flavors a bit.

    Lisa says:

    So, you mentioned that you don’t have to turn on the oven, but we did anyway for the bread we had with it.

    Chris says:

    Yeah, well I also mentioned that it’s good for really hot nights, but it’s actually kinda cool and raining.

    Lisa says:

    True. It’s still delicious.

    Santa Fe Summer Pot with Shrimp and Avocado
    1/4 cup fresh lime juice
    1/2 medium red onion, finely chopped
    2 large garlic cloves, minced
    1/2 jalapeño, seeded and minced
    1/4 tsp cumin
    1/4 tsp coriander
    1/4 tsp freshly-ground black pepper
    1 1/2 pounds ripe tomatoes, coarsely chopped
    4 sprigs fresh cilantro
    1 small cucumber, peeled and diced
    1 ripe avocado, diced
    1 pound cooked peeled shrimp
    Handful tortilla chips, lightly crushed
    limes, cut into wedges

    In a small bowl, combine the lime juice, onion, garlic, jalapeño, and spices. Let marinate for 10 minutes.
    Place the tomatoes and cilantro sprigs into the bowl of a food processor, and pulse until the mixture is chunky. Add the onion mixture, and pulse five times.
    Divide the cucumber, avocado, and shrimp among four bowls. Spoon the tomato blend into the bowls. Garnish with the crushed tortilla chips, additional cilantro, and lime wedges.

    4 Servings

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    This entry was posted on Tuesday, July 29th, 2008 at 9:14 pm and is filed under How to Eat Supper, Main Dishes, Soups and Stews. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

    There are currently 7 responses to “No-Cook Stew: Santa Fe Summer Pot with Shrimp and Avocado”

    1. 1
      On July 30th, 2008,canarygirl said:

      Ok, I think I want to marry this no cook stew. Looks just…just…de muerte! :D

    2. 2
      On July 30th, 2008,Lydia (The Perfect Pantry) said:

      Brilliant! I’m always looking for fresh, light, no-cook dishes for summer. Often I’ll add some shrimp to my gazpacho — so if I stop chopping the gazpacho earlier and don’t add the liquid, I’m pretty much there with this recipe.

    3. 3
      On July 30th, 2008,Cathy C said:

      I love recipes where I do not have to turn on the oven or the stove! This is a kickass summer keeper!!

      Cheers
      Cathy
      http://www.wheresmydamnanswer.com

    4. 4
      On July 30th, 2008,Nate said:

      That looks absolutely delicious.

      So it’s saved to Del.icio.us.

    5. 5
      On July 30th, 2008,Paula said:

      This looks so good … perfect to serve at a summer party! Yum!

    6. 6
      On August 1st, 2008,Cynthia said:

      This is such a great idea.

    7. 7
      On August 21st, 2008,Sophie said:

      We would like to feature this recipe on our blog. Please email sophiekiblogger@gmail.com if interested. Thanks :)

      You can view our blog here:
      http://blog.keyingredient.com/

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