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Nowadays, the combination of avocado and shrimp is a classic; it is served in almost all establishments and prepared in home kitchens.
Avocado and shrimp are one of the most exemplary pairings of modern cooking. Nowadays, the combination of avocado and shrimp is a classic; it is served in almost all establishments and prepared in home kitchens. Fortunately, cooking is not particularly difficult. The simplest serving is to cut the avocado in half, remove the pit, and place peeled boiled shrimp with dressing in the resulting cavity.
The other options are more complicated, but the essence remains the same: to show the “avocado + shrimp” combination as effectively as possible, in all its glory, without obscuring it with extraneous additives. And for this you need to carefully consider the main components of the salad.
Shrimps
According to professional chefs, small Arctic shrimp are best suited for salad. Shrimp are boiled in salted water or fried in oil. In the latter case, it is not recommended to get carried away with spices, so as not to obscure the delicate taste.
Avocado
Avocados should not be unripe or overripe. For salad, California and Florida varieties are best. When choosing an avocado fruit, remove the stem. If the small round mark underneath is brown, then the avocado is overripe, if it is yellow-green in color and the fruit is hard to the touch, then the avocado is green, but if the color is bright green, and when you squeeze the fruit, juice comes out of it, the avocado is just perfect condition. Also, when you press your finger on the surface of a high-quality avocado, a small mark remains, which gradually disappears; dark spots and cracks indicate that the fruit is overripe.
Lemon or lime juice
It has a dual purpose: it protects the avocado pulp from darkening and adds a noble sourness to the taste of the dish. Sometimes avocado slices are marinated in juice for several hours, adding pepper or chili sauce.
Refueling
We have already named one of the dressing ingredients, lime or lemon juice. Cold pressed olive oil is just as popular. They also prepare a light mayonnaise-like mixture, mix the juice (or vinegar) with olive oil, and sometimes just add mayonnaise. Another worthy option is to prepare a dressing from crushed avocado pulp, mixing it with oil and lemon juice.
Recipe
Ingredients:
- 1 tablespoon olive oil
- 2 tablespoons white wine vinegar (preferably French)
- 1 teaspoon Dijon mustard
- 300 g peeled shrimp, boiled in salted water
- 1 tablespoon mayonnaise
- 2 teaspoons chili sauce
- 1 clove garlic, minced
- 1 ripe avocado
- Juice of 1/2 lemon
- 2 tablespoons finely chopped fresh dill
- 2 tablespoons finely chopped fresh green onions
- Salt and freshly ground black pepper to taste
For decoration:
- Dill sprigs, lemon slices and thin slices of avocado
Preparation:
- Whisk together the olive oil, vinegar and mustard, add the shrimp, stir, cover and leave to marinate. Meanwhile, whisk mayonnaise, chili sauce, garlic, salt and pepper until smooth.
- Peel and cut the avocado into cubes and sprinkle with lemon juice. Place the shrimp in a colander and let the marinade drain. Add avocado cubes, dill, green onions, salt and pepper to taste, stir, cover with a thin layer of mayonnaise, cover and put in the refrigerator for an hour or two.
- When serving, garnish the salad with avocado slices, dill sprigs, and lemon slices.
