Updated: 06/26/2018 4:22 PM | Print Story |  Email

Shrimp, Avocado Puree and Edamame

Looking for a light, low carb meal that's easy to make for the whole family in the summer? Chef Daniel Green stopped by the TCL kitchen to show us how.


4 (8 oz) portions of shrimp, tail removed
2 ripe avocados, pitted and skin removed
2 cps vegetable broth, warmed 
1 cup shelled edamame beans
salt and pepper to taste 
1. Heat a non-stick skillet over high heat
2.Season the shrimp with salt and pepper and add the shrimp to the pan (no oil).  
3. Cook for 2 minutes then reduce the heat to medium.  
4. Turn the shrimp and cook until browned.  turn again and cook for 2 minutes more or until desired doneness.
5. While shrimp is cooking, puree the avocados with the vegetable broth using a stick blender or regular blender.
6. Divide the avocado puree among 4 plates.  
top each with 8 oz shrimp.  
7. Sprinkle ¼ of the edamame beans onto each plate. 
To learn more about Chef Daniel Green, visit his website! Click here