Simple, summery and Spanish.
I first tasted this tapas dish in college, in the tucked-away leafy garden at Iruña Restaurant on 56 JFK St. in Cambridge, Mass. Iruña has since closed down but I thought I would try making this at home.
- 1 ripe avocado
- 4 tbsp. baby shrimp, peeled and de-veined and cooked
- 6 tbsp. of sour cream (or mayonnaise)
- bunch of fresh chives
- slice of lemon
- Rinse and cut the avocado in half, lengthwise, leaving the skin on. Remove the pit.
- Spoon 3 tbsp. of sour cream (or mayonnaise) into the hollow of each avocado half.
- Rinse the peeled, de-veined and cooked baby shrimp under cold water to chill.
- Squeeze a slice of lemon over the shrimp.
- Place 2 tbsp. of baby shrimp in sour cream bed of each avocado half.
- Sprinkle with chopped fresh chives.
- Season with salt and pepper.
Feel free to dig in with just a spoon. This is a dish best served cold. To save on time, S&V recommends that the baby shrimp be bought pre-cooked and frozen so they need only be thawed.
Servings: 2, Prep time: 6 min., Calories per Serving: 294, Pair with: Sauvignon Blanc
Copyright Sweet & Victuals 2008. This article and photograph is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.