Cold Shrimp Avocado Bisque

• Paleo

• Seafood

  • 10 Shrimp, large

• Produce

  • 2 Avocados, large
  • 2 tbsp Cilantro
  • 2 tbsp Green onions
  • 3/4 tsp Powdered garlic
  • 1/4 cup Sun dried tomatoes
  • 1 Lime, Juice of

• Canned Goods

  • 1 cup Broth
  • 1 cup Coconut milk, canned

• Baking & Spices

  • 1 Black pepper, ground
  • 1/2 tsp Himalayan pink salt
  • 1/4 tsp Paprika, smoked
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Nuts & Seeds

  • 1 1/2 tsp Cumin, ground

Found on ifoodreal.com

Ingredients

• 2 large avocados (not huge ones from Costco)
• 1 cup any broth (use vegetable if vegan)
• 1 cup canned coconut milk, full fat (shake well)
• 1 lime, juice of
• 1 1/2 tsp cumin, ground
• 1/2 tsp garlic powder
• 1/2 tsp himalayan pink salt
• 1/4 cup sun dried tomatoes, in oil & drained
• 2-3 tbsp cilantro, finely chopped
• 2-3 tbsp green onions, finely chopped
• 10 large shrimp, deveined and pat dried
• 1 tbsp coconut oil
• 1/4 tsp smoked paprika (regular is fine but smoked better)
• 1/4 tsp garlic powder
• 1/4 tsp salt
• Ground black pepper, to taste

Directions

• In a high speed blender, add all Avocado Bisque ingredients, except sun dried tomatoes, cilantro and green onions. Blend for 30 seconds or until smooth. If using Blendtec, do not use soup button because soup will be hot. Set aside.
• Preheat cast iron or ceramic non-stick skillet on medium heat and swirl coconut oil to coat. Add shrimp and sprinkle with smoked paprika, garlic powder and salt. Cook for 2 minutes, flip and cook for another 2 minutes.
• Divide avocado soup between 2 bowls and top with shrimp and sun dried tomatoes. Sprinkle with cilantro and green onions. Toasted sunflower seeds and crushed tortilla chips would be great too (especially if making soup vegan without shrimp). Serve cold.