Ingredients
1 medium onion, chopped2 teaspoons canola oil1/4 teaspoon cayenne pepper2 cups chicken broth1 package (10 ounces) frozen corn1/4 teaspoon salt1/4 teaspoon pepper1 can (13.66 ounces) coconut milk1 pound uncooked medium shrimp, peeled and deveined1/4 cup lime juice2 tablespoons minced fresh cilantro1 medium ripe avocado, peeled and cubed
Preparation
In a large saucepan, saute onion in oil until tender. Add cayenne pepper. Stir in the broth, corn, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat and stir in coconut milk. Cool slightly.
In a food processor, process soup in batches until blended. Return all to pan. Add shrimp; cook and stir over medium heat for 5-6 minutes or until shrimp turn pink. Stir in lime juice and cilantro. Garnish servings with avocado.
