In many parts of the Northern Hemisphere, the arrival of winter means saying goodbye to a wide range of seasonal produce and relying heavily on tubers and root vegetables until spring arrives. But when you just can’t bear to look at another cabbage or carrot, what’s a home cook to do?
While they aren’t as sweet and juicy as their local summertime counterparts, a winter tomato still has its place—as long as you have the right tricks and tools at your disposal.
Shrimp is one of the fastest-cooking proteins (seriously, it cooks in about 3 minutes), making it the ideal starting point for a mind-blowingly quick weeknight meal. To make a well-rounded meal of these handy crustaceans, we toss them with a flavor-packed tomato and avocado mixture. But as we mentioned before, it’s vital to take a few important steps to create something delicious out of winter supermarket tomatoes. Here’s how we do it:
- First, we toss the chopped tomatoes with scallions, cilantro, garlic, salt, and minced chipotle chiles in adobo sauce.
- Next, we sprinkle them with fresh lime juice and cook them in a skillet on the stove.
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In just a few minutes, whatever watery texture and dearth of sweetness those tomatoes once had will be converted into a slightly smoky, tender embellishment for perfectly cooked shrimp and creamy avocado.
If you’re looking for a little extra substance, serve this simple dish with tortillas, tortilla chips, or a bowl of steamed rice.
“This recipe is refreshingly light,” Ashley says. “But totally satisfying.”