Fantastic Shrimp!

Operation Catch up continues...
Last night I made "Shrimp and Avocado with an Old-School Marie Rose Sauce" (pg. 31). This great dinner ranks among our top 3 of Jamie recipes now along with the Salmon Tikka and the Beef & Ale stew. Its a great thing to make for a light dinner on a busy summer night. It took about 15 minutes to make, start to finish. Jamie says it should take 12 minutes. I had a few set backs which could explain the extra 3 minutes. Note to fellow cooks…when Jamie says "high heat and hot pan" he doesn't mean super hot. I had to open the windows, turn on the vent over the oven and fan the smoke detector after I charred my first batch of garlic in about 2 seconds. I threw it in the sink (much to the dismay of my dish-washing husband) and started over in a new pan for a quick recovery.

Shrimp and avocado with an old-school Marie Rose sauce

From Jamie's Food Revolution

Serves 2

1 or 2 ripe avocados

1 or 2 large handfuls of sprouted cress or alfalfa

all-purpose flour

1/2 pound large shrimp, peeled and cleaned

olive oil

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

1 lemon

sea salt and freshly ground black pepper

1. 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.
2. 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.
3. To make your sauce, put your mayonnaise 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.
4. Get yourself a large pan and place it on a 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 to 4 minutes, until crisp and golden.
5. Divide your avocado halves between your plates. Divide the cress or alfalfa over the avocados and 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!

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