Monday, April 26, 2010

Recipe

I tried a new recipe from Jamie Oliver's book. I found it here, on a newspaper's site, so I didn't have to type the whole thing. :) We served it with toasted bread, and apple slices on the side. YUM! :) The recipe says it takes 12 minutes... maybe for someone who cooks. My husband and I worked together and it took us 15, but that was the first time we'd made it, too. I will make it again! :)

Shrimp and Avocado With An Old-School Marie Rose Sauce

Adapted from Jamie's Food Revolution by Jamie Oliver. This dish reminds him of his childhood at the family pub. It's okay to use light mayonnaise. The avocados should be ripe but not too soft. You can use other types of fine sprouts.

INGREDIENTS

Sauce:

1/2 cup mayonnaise

1 tbsp ketchup

2 tsp each: worcestershire sauce, whiskey

1 lemon

1/2 tsp sea salt

Freshly ground pepper to taste

Shrimp plate:

1/2 cup all-purpose flour

1 lb (450 g) large shrimp, peeled, deveined

3 tbsp extra-virgin olive oil

2 large cloves garlic, crushed, peeled

Sea salt and pepper to taste

2 large ripe avocados

1 oz (30 g) watercress sprouts (about 1 cup)

Paprika to taste

DIRECTIONS

For sauce, stir together mayonnaise, ketchup, worcestershire and whiskey.

Halve the lemon lengthwise. Squeeze juice from half into mayonnaise mixture, making sure no seeds get in. Cut remaining half into 4 wedges and set aside. Add salt and pepper to mayonnaise mixture. Cover and refrigerate.

For shrimp plate, put flour in medium bowl. Dust shrimp with flour. Shake off excess.

Heat oil in large skillet on medium-high. Add garlic. Stir 10 seconds. Add shrimp. Stir and toss until pink, curled, opaque and barely cooked through, 1 to 2 minutes. Do not overcook. Remove from heat. Discard garlic. Sprinkle shrimp with salt and pepper.

Cut avocados in half. Twist to pull apart halves. Remove and discard pits. Use large spoon to scoop out flesh from each half, keeping them intact.

Put an avocado half on each of 4 serving plates. Pour sauce over avocado halves. Arrange sprouts over top. Place shrimp alongside. Sprinkle all over with paprika. Place a lemon wedge on each plate.

Makes 4 servings.

2 comments:

Thimbleanna said...

Oooh, that sounds good -- thanks for sharing!

Isabelle said...

Not for a veggie - but my cats would like the shrimps!