Per Nana ~
I decided to skip the tuna version of this week's recipe and use Dorie's
"bonne idee" of seared shrimp. The ingredients for this dish did not
impress me at all. I am not a fan of mangoes, lime or ginger. I could
not even imagine pairing mango with avocado, onions and lime
so I made half the recipe and decided Jim could enjoy it all.
How very wrong I was.
I sprinkled salt and pepper and a few drops of Tabasco sauce on the shrimp
and then seared them for a few minutes. That few drops of hot sauce really
gave it a great flavor. After I plated the salad mixture I added the shrimp
and a bit more of the vinaigrette and garnished it with cilantro leaves.
A perfect appetizer.
After four years of cooking with Dorie, I don't know why I ever
doubt her combination of ingredients. She fools me every time.
Per Tricia ~
I also opted out of the sushi grade tuna and went with shrimp instead.
I tried a type of domestic avocado - a "slimcado" from Florida which I
do not recall seeing before and I will definitely buy again. The taste,
size and texture were wonderful and they were a breeze to prepare.
The actual recipe, however, was not such a breeze and took a bit of prep
work to get the ingredients chopped and ready to go. The results were
absolutely delicious but my poor fingers had a few cuts and the intensive
lime prep - zesting, de-segmenting, chopping and then juicing was a bit rough.
prepared at home and the well balanced sweet and savory, crunchy and
soft textures were delightful. I would make this again in a heartbeat.
Happy French Friday ~