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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