Happy Mother's Day to all the mother's out there! In order to beat the crowds, my Mom and I went out for lunch yesterday afternoon. After lunch we did quite a bit of shopping and I found all sorts of things to buy: a purse, a top, a dress, flip flops, and a new suitcase....because after two years we're finally going on another vacation! Woo hoo! I love traveling just as much as cooking so I'm really excited about that.
Today is going to be a low key day, but Mum's the Word so my Mom and I did have a special lunch. We had this slightly indulgent Shrimp and Avocado with Old-School Marie Rose Sauce. It was simple, quick (12 minutes), and loaded with lots of flavor and texture.
Shrimp and Avocado with an Old-School Marie Rose Sauce
Adapted from Jamie Food Revolution
1 or 2 ripe avocados
1 or 2 large handfuls of sprouted cress or alfafa
1/2 pound large shrimp, peeled and cleaned
2 cloves of garlic
1 heaped teaspoon paprika
extra virgin olive oil
For the Marie Rose Sauce:
1/4 cup mayonnaise
2 teaspoons tomato ketchup
1 teaspoon Worcestershire sauce
1 teaspoon whiskey
sea salt and freshly ground black pepper
Carefully cut into your avocado until you hit the pit, then run the knife around it to halve it. Gently twist the two halves and pull them apart. Carefully remove the pit and discard, then peel the skin off and discard that too. Cut the cress or alfalfa. Put a handful or two of flour into a bowl. Drop your shrimp into the bowl of flour and toss until they're completely coated. To make your sauce, put your mayo into a bowl with the ketchup, a small splash of Worcestershire sauce, and the booze. Halve the lemon and squeeze in the juice from one of the halves. Cut the remaining half into wedges for serving. Add a pinch of salt and pepper and mix well. Give it a taste and add a touch more salt, pepper, and lemon juice if you think it needs it.
Get yourself a large frying pan and place it on high heat. When the pan is hot, pour in 2 good lugs of olive oil. Bash and break up your garlic cloves with your hand and add these to the pan, immediately followed by your flour-dusted shrimp. Toss them well to coat them in the hot oil. Count to ten, then add a pinch of salt and pepper, and the paprika for flavor and color. Keep tossing your shrimp, trying to keep them in a single layer in the pan so they cook evenly, for about 3-4 minutes, until crisp and golden.
Divide your avocado halves between your plates. Divide the cress or alfalfa over the avocados an place the shrimp next to them. Drizzle a few good spoonfuls of your Marie Rose sauce over the avocados. Finish with a drizzle of extra virgin olive oil and a sprinkle of paprika. Serve with wedges of lemon for squeezing over. Fantastic!
Notes/Results: Heaven! Mom and I loved the creaminess of the avocado with the crispy coated shrimp. I've seen a lot of recipes calling for Marie Rose sauce and had never tried it before today. Marie Rose sauce is such a simple blend of ingredients, but compliments both the avocado and the shrimp extremely well. This was an amazing lunch, one we are already craving again.
Note: I couldn't find sprouts so I subbed lettuce leaves.