Thursday, January 31, 2013

Avocadoes with Shrimp and Curry Sauces


Thursday 17 January
We meant to do something else for dinner this evening (can't remember what), but we found that the avocadoes we bought and bagged to ripen were now perfect; with avocadoes, you can't miss that moment. 
One of the simplest and best things to do with avocadoes is halve them, remove the pit, and stuff them with shrimp and a dipping sauce.  So we just boiled up a half pound of shrimp in a court-bouillon of their own shells, some celery leaves, and a few peppercorns, and let them cool a bit.
We halved the avocadoes and rubbed them with lime.  Then we mixed up two variations on curried mayonnaise: each had a half teaspoon of curry powder to a couple of Tablespoons of mayonnaise, but one got a shot of fresh lime juice, and the other a dribble of soy sauce (a classic with crudités, taught to Barbara by the late unlamented Bob Palmer many moons ago, at a rare point when he was being nice to people). 
If we were being genteel, we'd dab a little sauce into each avocado hollow, and arrange the shrimp with their heads in it and their tails poking out.  But we wanted lots of extra sauce, so we served each sauce in its own bowl, and dunked and spooned shrimp and avocado ad lib.  After all, it was just the two of us.


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