I guarantee you that the shrimp placed on top of a bowl of cold avocado, garlic, and yogurt soup with fresh dill and lemon will make your friends and family smile after the first sip. And if you are a fan of crushed red pepper – sprinkle away, it is an optional bonus.
Total Time
1hr 5min
4.5
2 Ratings
Author: Fool Proof Living
Servings:
4
Ingredients
•
2
cups
Fat-Free Yogurt
•
1
Ripe
Avocado
•
1/2
cup
Kemps Half & Half
•
1
Cucumber
•
1/2
cup
Red Onions
•
3
cloves
Garlic
•
4
Scallions
•
2
Lemons
•
2
tsp
Coarse Salt
•
1/2
tsp
Ground Black Pepper
•
1
pinch
Crushed Red Pepper Flakes
•
8
oz
Jumbo Shrimp
•
2
sprigs
Fresh Dill
Cooking Instructions
1.
Halve and cut Avocado (1) into cubes. Chop the Red Onions (1/2 cup). Press Garlic (3 cloves) through a garlic press. Slice the Scallions (4), both white and green part. Chop the Fresh Dill (2 sprigs).
2.
Wash and cube the Cucumber (1). Leave unpeeled or just half peeled.
3.
Squeeze the Lemons (2) to get about 1/3 cup of lemon juice.
4.
Devein and peel the Jumbo Shrimp (8 oz) Pat dry with paper towels and set aside.
5.
In a food processor, add Fat-Free Yogurt (2 cups), Kemps Half & Half (1/2 cup), lemons juice, chopped cucumber, red onion, scallions, cubed cucumber, pressed garlic cloves, Coarse Salt (2 tsp) and Ground Black Pepper (1/2 tsp).
6.
Process until cucumber are coarsely pureed. Taste for seasoning and add if necessary.
7.
Transfer to a large bowl, cover it with stretch film, and marinate for at least an hour in the fridge.
8.
Preheat oven to 400 degrees F (200 degrees C).
9.
Place shrimp onto a baking sheet in one layer. Drizzle it with olive oil and sprinkle it with salt and pepper. Roast for 5 to 7 minutes, making sure to turn once during cooking.
10.
Cut shrimp diagonally into halves.
11.
When ready to serve, ladle the chilled soup into bowls. Top it of with a couple of shrimp, fresh dill, sliced lemons, Crushed Red Pepper Flakes (1 pinch) and sprinkle it with coarse sea salt.
Nutrition Per Serving
CALORIES
291
FAT
11.4 g
PROTEIN
22.1 g
CARBS
29.3 g
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