Shrimp:
¾ lb. unpeeled medium-size fresh shrimp
1 tsp. ground cumin
¼ tsp. chili powder
Vegetable cooking spray
1 tsp. olive oil
Avocado Mousse
½ C. chicken broth
1 small avocado, peeled & chopped
1 C. chopped fresh cilantro
¼ C. chopped green onions
3 Tblsps. fresh limejuice
1 lg. jalapeno pepper, seeded & chopped
1 clove garlic
6 oz. fettuccine, uncooked
Topping
¼ C sliced ripe olives
¼ C. shredded zucchini
2 Tblsps. chopped tomato
Avocado slices
Preparation:
Peel and de-vein shrimp. Sprinkle shrimp evenly with cumin and chili powder. Coat a large non-stick skillet with cooking spray: add oil. Place over medium heat until hot. Add shrimp; sauté 3 – 5 minutes or until done. Drain shrimp, and pat dry with paper towels; cover and chill. Wipe skillet dry with a paper towel.
Add broth to skillet; bring to a boil, and cook until reduced to ¼ cup. Remove from heat; let cool. Pour broth into container of an electric blender. Add avocado and next 5 ingredients; cover and process until smooth.
Cook fettuccine according to package directions, omitting salt and fat; drain. Rinse under cold water; drain well. Combine fettuccine and one-third of avocado mixture; toss well.
Place fettuccine in center of a serving platter. Top with clumps of shrimp, olives, zucchini, tomato and remaining avocado mixture. Garnish with avocado slices and fresh cilantro sprigs, if desired. Serves 4.
Suggestions:
This dish is so flavorful that I don’t always reduce the chicken broth if I am short on time.
The avocado mixture makes a good taco salad dressing & dip. It can be made in advance since the limejuice prevents it from browning.
I use fresh pasta.
Wear gloves if you have them when cutting the jalepeno.
Serve with fresh pineapple or banana caramel dessert.
Nutrition Information per serving:
322 calories (28% from fat)
fat 10 g (1.6 g saturated fat)
protein 21.7g
carbohydrate 36.9g
cholesterol 112 mg
sodium 199 mg