Thursday, July 14, 2016

Easy Summer Avocado-Shrimp Dinner

When you're in the mood for lukewarm--not piping hot--this dish is for you! You'll need:

2 packs of frozen prawns
Many cloves of garlic (I use at least eight)
Two (or more) ripe avocados--I prefer the green ("Florida" or "Dominican") but the Hass kind is fine, too.
Olive oil
Juice of two fresh lemons
Fresh ground pepper
Fresh ground sea salt
Garlic powder 
A platter

Dump the frozen shrimp in a colander and run cold water over it; allow to defrost. Go right ahead and use fresh shrimp if you'd prefer. Defrosting takes a few hours. Let the shrimp drain as much as possible; they should be fairly dry when you toss them in the pan. 

Once the shrimp are ready to go:

Juice the lemons; set aside.
Heat a tablespoon or two of olive oil in a pan. Slice the garlic--not too thin--and sauté it, letting it get a little brown. While you're gently stirring the garlic, add salt, pepper, and garlic powder to the shrimp. Dump shrimp in pan--stir fry briefly. Better undercooked than rubbery overcooked.

Slice open avocados; with a melon baller or a teaspoon, place pieces of avocado on tray.  Pour on half the lemon juice; add salt and pepper. Pour shrimp on top of avocado pieces. Pour rest of lemon juice on shrimp.

Happy eating! The dish is good with a salad on the side, Basmati rice and a dry white wine.

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