My gran gave me these beautiful starter bowls. They are made of a delicate crystal, and are a bowl within a bowl. As she was joining us for a New Years Eve dinner, I wanted to incorporate them into the meal. A chilled Avocado Ritz was the perfect thing, and went perfectly with the main meal, which was a very decadent seafood platter of langoustines, tiger prawns and kabeljou.
I took a small shortcut with this dish, in that I bought ready-cooked frozen shrimps from my local fishmonger. The main thing here is the sauce...
To serve 6, you need:
3 ripe avocados
400g cooked shrimps
100ml thick mayonnaise
50ml tomato sauce
50ml fresh cream (I would leave this out next time, as it made the sauce a little bit thin)
50ml greek yoghurt
2 tablespoons of brandy
Juice of half a lemon
Salt and pepper
A pinch of paprika
A small bunch of parsley, finely chopped
Spring onions or chives to garnish
In a bowl, combine the mayonnaise, tomato sauce, cream (optional), yoghurt, brandy, lemon juice, paprika, salt, pepper and parsley and stir it until it is smooth and pink.
Pop the shrimps into the sauce and leave them until you are ready to serve.
The more traditional way of serving this dish is to give each person half an avocado with the shrimp served in the pip hole of the avo. I changed it slightly, which gave it a new twist, and made it easier to eat.
So, chop up half an avo into squares and place them at the bottom of your serving dish.
Gently place a few shrimps on top of the avo.
Spoon over a little extra of the pink sauce and garnish with some spring onion or chives.
Serve chilled!
