3 tbsp olive oil
2 tbsp white wine vinegar --
1 preferably french
1 tsp dijon mustard
1 lb cooked shrimp -- deveined
1 shelled cubed
1 cup mayonnaise
2 tbsp chili sauce
1 large garlic clove -- minced
1 hot pepper sauce
1 salt
1 pepper -- freshly ground
1 large avocado -- ripe
1/2 lemon juice
2 tbsp fresh dill -- finely minced
2 tbsp fresh chives -- finely
1 minced
1 dill weed sprigs -- garnish
1 lemon wedges -- garnish
1 avocado slices -- garnish
Directions
Whisk together first 3 ingregients until will blended. Add to shrimp,
toss thoroughly, cover and marinate.
Meanwhile, whisk mayonaise, chili sauce, garlic, hot pepper sauce,
salt and pepper until smooth. Set aside.
Peel, pit, and cube avocado. Sprinkle with lemon juice.
Drain shrimp. Add cubed avocado, dill and chives and toss lightly.
Fold in enough mayonnaise mixture to coat lightly. Taste and adjust
seasonings. Cover and chill until ready to serve.
Divide salad among chilled plates and garnish with dill sprigs, lemon
wedges and avocado slices.
Recipe By : Bon Appetit's TOO BUSY TO COOK?
From: Adamsfmle@aol.Com Date: Fri, 12 Jul 1996 23:38:41
~0400
Servings: 2 servings
Avocado & Shrimp Salad Recipe brought to you by Recipe Ideas
Categories: Fish; Fruit; Salad; Seafood; Shrimp
The History of Recipes
It is quite feasible to prove the history of transcribed cooking instructions back into the far past, in fact as far back as the early Egyptians, and potentially, even further back. Having said that, sadly, these old cookbooks were just very simple pictorial recipes for preparing food.
In fact, the most ancient recipe in existence, according to academics is a series of clay tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. Later on, we have some interesting books dating from the fourteenth century : a cookery book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, they are unconnected to the curry that appears on menues today, but rather descriptions of the types of food eaten by the upper classes of those days. Later on in the 1400s, knights returning from the crusades brought us a variety of foods, spices and herbs from Arab cooking, including spices like coriander, parsley, basil and rosemary. These new spices and herbs was responsible for an eruption in manuscripts on cooking, some of which are now in academic collections. For the centuries that followed, the rich families of Wesstern Europe strove to offer the most exotic banquets, and as a consequence, the best chefs and their collection of recipes were much in demand. Even so, it was during the 19th century that cooking and recipe publications became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, trying out, and recording the recipes of their peers. By the advent of the twentieth century, cooking publications are greatly in demand due to more people being able to read, people having increased spare time and having more disposable income. The introduction of the TV brings us TV chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Avocado & Shrimp Salad recipe.
