SANTA FE SUMMER POT WITH AVOCADO AND SHRIMP
From From The Splendid Table's How to Eat Supper: Recipes, Stories and Opinions from Public Radio's Award-Winning Food Show by Lynne Rossetto Kasper and Sally Swift (Clarkson Potter Publishers, 2008). Copyright © 2008 by American Public Media
10 minutes prep time; no stove time
This can wait, chilled, for 30 to 40 minutes
1/4 cup fresh lime juice
1/2 medium red onion, finely chopped
1 large garlic clove, minced
1/2 jalapeño, seeded and minced
1/2 teaspoon Crossover Spice Blend (recipe follows) or a blend of ground coriander, ground cumin, and freshly ground black pepper
1-1/2 pounds ripe delicious tomatoes, coarsely chopped (do not peel); or one 28-ounce can whole peeled tomatoes
2 sprigs fresh coriander
1 small cucumber, peeled and diced
1 ripe avocado, diced
1 pound cooked, peeled shrimp, or firm tofu or leftover poultry (organic if possible, diced)
Handful tortilla chips, lightly crushed
2 limes, each cut into 8 wedges
1. In a small bowl, combine the lime juice, onion, garlic, jalapeño, and spice blend. Let marinate for 10 minutes.
2. Place the tomatoes and coriander sprigs into the bowl of a food processor, and pulse until the mixture is chunky. Add the onion mixture, and pulse five times.
3. Divide the cucumber, avocado, and shrimp among four bowls. Spoon the tomato blend into the bowls. Garnish with the crushed tortilla chips and lime wedges.
Note from Lynne:
- The shrimp could be switched out for tofu, tempeh, chicken, meats or other fish.