Seared Shrimp with Tomatoes, Lime, and Avocado

WHY THIS RECIPE WORKS? This dish of flavorfully seasoned, perfectly browned shrimp tossed with a fresh tomato sauce and rich avocado brings classic Mexican flavors to the fore. Searing the shrimp produced the ultimate combination of well-caramelized exteriors and moist, tender interiors. This cooking method also preserved the shrimp’s juiciness and trademark briny sweetness. To promote caramelization and to accentuate the shrimp’s natural sweetness, we tossed them with sugar in addition to salt and pepper. To prevent overcooking, we seared the shrimp on one side, then removed them from the pan while we cooked the second batch. After the second batch was seared and removed from the pan, we made our smoky, slightly spicy sauce. Later, we returned the shrimp to the pan with the sauce to heat through and finish cooking. The cooking times are for extra-large shrimp. If this size is not available in your market, buy large shrimp and shorten the cooking time slightly. To make this dish spicier, use the larger amount of chipotle.

SERVES: 4

INGREDIENTS:

• 1 pound tomatoes, cored, seeded, and cut into ½-inch pieces
• 6 scallions, white and green parts separated and sliced thin
• ¼ cup minced fresh cilantro
• 3 Garlic cloves, minced
• 1 to 2 teaspoons minced canned chipotle chile in adobo sauce
• Salt and pepper
• 1½ pounds extra-large shrimp (21 to 25 per pound), peeled and deveined
• ⅛ teaspoon sugar
• 2 tablespoons vegetable oil
• 1 tablespoon lime juice, plus lime wedges for serving
• 1 avocado, halved, pitted, and diced

INSTRUCTIONS:

1. In a bowl, toss together tomatoes, scallion whites, cilantro, garlic, minced chipotle chile, and ¾ teaspoon salt. In a separate bowl, toss the shrimp with sugar, ¼ teaspoon salt, and ¼ teaspoon pepper.
2. Heat 1 tablespoon of oil in a 12-inch skillet over high heat until it starts smoking. Add half of the shrimp in a single layer and cook without moving them until they become spotty brown on one side, which takes about 1 minute. Transfer the shrimp to a large bowl (they will be underdone). Repeat the process with the remaining 1 tablespoon of oil and shrimp.
3. Return the now-empty skillet to high heat, add the tomato mixture and lime juice, and cook until the tomatoes are slightly softened, approximately 1 minute. Stir in the shrimp along with any accumulated juices and cook until the shrimp are fully cooked through and hot, for about 1 minute.
4. Transfer the shrimp to a large platter and sprinkle with diced avocado and sliced scallion greens. Serve the dish with lime wedges.

TIP:

PAN-SEARING SHRIMP

• To achieve maximum browning on shrimp, make sure shrimp are in single layer in pan and cook without moving for about 1 minute.