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Make Seared Shrimp With Tomato, Lime, and Avocado in 15 Minutes | Today's Special
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- Опубликовано: 7 дек 2021
- Today, Ashley makes Seared Shrimp With Tomato, Lime, and Avocado, which is the kind of dish you make when you don't feel like eating a big, heavy meal. It's light, refreshing, and satisfying.
Get the recipe for Seared Shrimp With Tomato, Lime, and Avocado: cooks.io/3pvyVGT
Buy our winning nonstick skillet: cooks.io/34xqXno
Follow Ashley on Instagram: / ashleypwmoore
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Thanks for the great recipe, chef. My son loves shrimp, avocado, spice, and tomatoes. He would definitely step over his Nanny to get this dish. She'd trip him along the way. Happy Holidays. God bless.
I would enjoy a plate of this shrimpy goodness on this rainy day!👌🏿
Looks so fresh and tasty!😋
Thanks for the recipe!
Ashley, you're just adorable! This dish is a winner... thanks for uploading...
Thank you, Mona!
My wife asked me to make this. It was excellent. I’d never cooked with chipotle peppers before. All I can say is, WOW! Easy prep. The sauce is plate-licking-good.
Simple and beautiful!
This looks delicious 😋😋😋😋😋 I will need to try this!
LOVE this!
That looks so refreshing & delicious.
Ashley, Another winner. I so love the delicious simplicity of your recipes. Perfect for a busy mom. Thank you! Question: How do I store the unused chipotle after opening the can? Would the freezer work? Ps. Again, I love your hair. If mine could look that good...
Yum 😋 it looks so so delicious 😋
This sounds delish !!!! thanks for posting.😘😊
This looks delicious Ashley and thank you for sharing this recipe with us! By the way, I love the color of your apron. ❤️
Sure, 15 minutes to cook but much more time to prep. I does look good.
Hi ATK and Ashley. a few of us noticed that you tossed the cilantro stems. i know they may not be the right texture for this dish, but they are very flavorful and useable.
would you mind making a video on how to curb waste? how to use things many just throw away? most people already know about stock, but you could even include some veg that re-grow themselves.
TYIA!
Agreed! They have the same flavour, and we use them in Mexico for our "salsas" where they will be purée'd anyway. Great point. 🌶
@@thomashughes4859 i was just listening to something on NPR yesterday, that talked about how Americans waste about 1/4 of their food.
@@faithnelson6069 As a "recovering" American - jk, I love both countries - I see lots of areas of opportunity for recycling as a value for home economics. We can save lots of money, and reduce waste, etc. I don't eat potatoes anymore; however, we have a recipe for "potato-skin" tacos here. Our family casts nothing into the abyss. Great point!
Maybe ATK will research all of the things we toss that we could save and use for a later meal. Pleasure to meet you.
@@thomashughes4859 pleasure to meet you as well.
i grew up rather poor and wasting food has been a concern.
now i live alone and a few years ago, realized how much i was wasting. this not only hurt my pocket-book, it also made me feel somewhat ashamed of myself.
i DO eat potatoes, and always eat the skins, ha ha!
i notice that other countries are far less wasteful in general, with everything.
we are the dupes i guess, with our fast fashion, planned obsolescence and separate storages for unwanted things we can't bear to part with.
yes, ATK could gather some really useful ideas and make a really interesting show about this.
I did not actually toss the stems! I had a bowl to the side. But thank you for the idea - I'll run this by the team!
Looks good! I could see turning this into a fresh ceviche using smaller shrimp (or rough chop bigger ones) and marinating them first in lime juice & Tajin before adding to the tomato mixture, and serve it uncooked of course. P.S. tsk tsk Ashley for throwing those cilantro stems away!
i was going to mention those stems. they might not work in this dish, but she should mention that they're flavorful and could be used later. food waste is a big problem.
If you can’t use it later then saving it is useless.
Too funny! I didn't toss them, there was a bowl to the side. Oh and I LOVE Tajin!
@@jjeennnnnn It either goes in my freezer for stock, or it gets composted and feeds my worms, which feeds my soil so it's all good 👍
There are Very few good things about NJ but the true Jersey tomatoes are amazing.
I’d like to diced avocado still in the peel and then turn it inside out works real quickly
WOW... Nice
I also dice them in the skin and scoop them out with a big serving spoon. I don't get why someone would buy a special gadget for this. SMH 🥑
@@AntonioMartinez-sq2gp qq+qq
👍
That's a great method too!
Looks very good. The only thing I would do different is not cook the cilantro. I'd add it in last along with the avocado. That's just me.
I'm with you on that one. (Actually I might serve the chopped cilantro in a separate bowl, because so many people have strong feelings about cilantro. So maybe a bowl of chopped cilantro and a bowl of chopped parsley so people can choose what they prefer and scatter it on their own plate.)
@@CopenhagenDreaming So when I have both cilantro and parsley, I dry it well and pulse/chop them together in a food processor. Used this at the end. I like the combo because the parsley dilutes the cilantro which I finds a bit overpowering all by itself.
Something about the way she said “in your neighbor’s garden” made it sound like she sneaks into her neighbor’s garden in the middle of the night to steal tomatoes. 🤣😂🤣. The recipe looks great! Will definitely be trying this one out!
Don't tell anyone!!!!
@@ashleywmoore I would share my tomatoes with you any day Ashley. 🧤
Sooo, I need...shrimp...limes...tomatoes and avocado Check!
Hi.. are those ceramic bowls or metal? where did you purchase? thx!
Hi there! They are Falcon Enamelware. I love them!
@@ashleywmoore thanks Ashley!
lol @ 15 minutes. Shelling and deveining the shrimp should take me another 15 minutes at least 😆
😋👍🏻
4:25 - Pro Tip: Pinch the nut off the knife by placing your thumb and forefinger up against the nut from the spine of the knife and nudge it off the blade. Pulling it off the blade with the other hand can "rebound" and cut you. Yes, I'm Mexican, and I eat at least one "aguacate" daily. Just sharing. 🥑👆
9:21 - We would add some more lime juice as we plate it. Thanks for the recipe, which I will use with salmon today instead of shrimp. Quelle bonne vidéo ! ¡Gracias! ❤
😊💫💫
can you do this with something other than avocado
Absolutely! You could simply omit the avocado, or try adding bell peppers or another type of vegetable! It won't give the same creaminess, but an added crunch would be really nice. Let me know what you try!
Try subbing the avocado with marinated artichoke hearts or chickpeas. They both have a soft but firm texture and work great in salads.
With all respect
Im in love with you!!!!!
$orry
But i have to say it.
uhh, limes don’t have seeds, that I have ever witnessed!
HOWEVER, despite this minor issue, I subscribe to ATK and will not only Save this recipe, I will make it next time!
The small Mexican ones do. I'm surprised how big some of them are in such a small fruit.
We normally do not include tomato seeds, for health reasons.
watermelon seeds will make you pregnant!
So you basically made shrimp a la mexicana . Lol
Why does the entire world want to put chipotle in everything?
Pues, porque saben bien ricos, ¿eh? ¡Saludos! 🌶
@@thomashughes4859 ¡Chipotle siempre sabe a quemado!
@@ajsarabia Yes. 'Tis a smoked pepper after all. ¡Feliz año! 💥🎉
@@thomashughes4859
It's shrimp not barbecue. The smoke overpowers them.
Ahhh.. Don't toss the stems. Cilantro haters can tolerate the stem of a cilantro and lovers still get the flavor without the 'gag weed' reflex. My husband is a hater...but he'll buy bunch cilantro and throw away the leaf using only the stem minced in Thai curries and Salsas. In fact in the Thai Cook books we have they call for 'stem and root' only in classic thai cooking.
Definitely! I had a bowl to the side for them. :)
Chop parsley and cilantro together. I find the parsley "dilutes" the cilantro taste so it's not so overpowering. Cilantro is more delicate tho so don't expect the mixture to keep as long as the parsley would by itself.
do not grab the pit of the avocado like she did
I noticed that too. Yikes! I pinch the seed off the knife from the blunt side of the blade. Learned this lesson years ago.
Eating shrimp 🍤....🚫👎 is an abomination 😐👎.
So...why are you even looking at the recipe? Just to snark?
@@wordsculpt
Why are you worried about what I'm looking at!!!!!!!!!!!!!?.👊💥