Chilled Cucumber, Avocado and Buttermilk Soup with Glazed Shrimp and Mint
Serves 6, 1 Protein box and 1½ Carbohydate boxes per serving
For the Soup
Ingredients
| 6 | Cucumbers, cut in half and seeded (skins left on) |
| 3 | Avocadoes, peeled and pitted |
| 2 cups | Buttermilk |
| 2 cups | Yogurt, whole milk |
| ½ cup | Red Wine Vinegar |
| 2 tsp | Fresh Lime Juice |
| 2 Tbsp | Sugar |
| 1 Tbsp | Salt |
Instructions
In a large blender or cuisanart add all ingredients and blend on high for two to three minutes or until soup is very smooth and well combined. Pass through a fine strainer, be sure to push as much liquid as possible out of pureed pulp when straining. Refrigerate for at least two hours or until it is well chilled.
For the Glazed Shrimp
Ingredients
| 6 pieces | Shrimp, peeled and deveined (save shells) |
| Salt and Pepper to taste | |
| 3 Tbsp | Oil |
| 1 | Shallot, minced fine |
| 3 | Cloves Garlic, minced fine |
| 1 inch | Piece of Carrot, minced |
| 1 tsp | Black Peppercorn |
| 1 tsp | Coriander Seed |
| ½ tsp | Cumin Seed |
| 1 tsp | Chile Flake |
| 4 cups | Fish Stock (water can be subbed if necessary |
| 1 tsp | Tomato Paste |
| 1 | Lime Juiced |
| 1 Tbsp | Honey |
| 1 Tbsp | Butter (reserve for serving time) |
| 6 | Fresh Mint Leaves, diced small and reserved for garnish |
Instructions
In a sauce pan, heat 2 tbs oil until warm. Add shrimp shells and sweat on medium heat until there is a little color. Add shallot, garlic and carrot and sweat until soft. Add in spices and toast. Add in tomato paste and cook for one minute. Add water and bring to a boil. Add lime juice and honey. Cook on high heat for five minutes allowing mixture to reduce and thicken.
Strain through a fine strainer and reserve.
To assemble shrimp:
Take sharp paring knife along the back side of knife and make incision like you are butterflying shrimp. Stick the tip of knife just slightly through the thick end of shrimp. Pull the tail of shrimp through the incision (almost like turning the shrimp inside out).
To serve dish:
In a sauté pan heat remaining 1 tbs oil on medium heat. Season shrimp with salt and pepper. Place shrimp in sauté pan and cook on medium heat for one minute. Turn shrimp over and continue to cook for thirty seconds. Add glaze to pan and allow to reduce over shrimp, add in butter and melt in. Sprinkle mint dice on top of shrimp so they stick.
Place one shrimp in each serving bowl, pour chilled soup around warm shrimp and serve. Top of shrimp should still be showing.
*To prepare a more Jumpstart-friendly version of this recipe, use low fat yogurt and buttermilk, and replace sugar with Splenda.
