My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Thursday, June 10, 2010

Avocado-Shrimp Boats

If I had to choose one food item that I could eat everyday it would have to be avocados. I love them plain with a little salt and pepper or all dolled up as in this recipe. Everyone always says, "but the fat content". Honey, this is good healthy fat. I bet you don't think about the fat content when you are in a hurry and drive through McDonald's. That is bad fat content.

Avocado-Shrimp Boats
6 servings (1 "boat" per serving)
print recipe

about 10 ounces thoroughtly washed chilled inner leaves of a head of romaine lettuce
3 ripe avocados
30-36 cooked, shelled small to medium-size shrimp, chilled (I prefer to roast shrimp)
9 ripe cherry tomatoes, chilled
1 cup Champagne Dressing recipe follows

Prepare salad just before serving

Tear the romaine into bite-size pieces and make a bed of them on a serving platter.

Carefully peel the avacados, discard the pits and skin, and cut the avocados into halves. Trim a small disc from the bottom of each avocado half so that each one sits flat. Eat the disk trimmings. Arrange the avocados, cut side up, on the bed of greens. Arrange 5-6 chilled shrimp in a sunburst patern in the hollow of each avocado half. Hav

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