Tasty seafood, 176pp.
compiled by Anthony Carroll
R&R Publications Marketing
Cooking on page 32
Coming from Nebraska, I’ve always felt that my knowledge in the seafood department was never fully developed.
I remember the time in my childhood when dad, who was a pilot, brought home a whole bucket of prawns from New Orleans. Until then, I’d only ever seen tiny peeled prawns from a tin, so it was fascinating to see those large shelled creatures.
Dad was a great cook in his own right, but I can’t remember what he created with the prawns, or shrimps as they are called in the US.
Nowadays I cook a lot of fish and seafood. This recipe is one of two on page 32.
Prawn and avocado salad
750g cooked king prawns
1 avocado, sliced
1 grapefruit, segment
2 tablespoons mayonnaise
2 tablesppons sour creams
1 tablespoon natural yoghurt
1/4 cup mint, chopped
Shell and devein prawns. Arrange prawns, avocado and grapefruit on a serving plate.
To make dressing, combine mayonnaise, sour cream, yoghurt and mint. Drizzle over prawns and fruit, and serve immediately. Serves 4.
How it played out
I had about 600 grams of prawns in the freezer. Even better, they were cooked, shelled and deveined.
So the hard work in this recipe was segmenting the grapefruit and slicing the avocado without mauling it. The dressing was a breeze to mix up and a bit of mint in the garden had survived the frost.
I’d never thought of combining grapefruit and prawns, but it works, really works. This dish tastes wonderful, looks sensational and so easy to make.
Serve it to company—they’ll be impressed and might even think you’ve slaved for hours.
And be sure to check out my travel blog. You never know where in the world I might be. 🙂