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Prep Time: 60 Minutes Cook Time: 1440 Minutes |
Ready In: 1500 Minutes Servings: 8 |
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I am 76 and consider myself a very good cook, writes Dorothy Harley of Norco, California. I've always looked forward to receiving your magazine. Some recipes I try, love, and make over and over. One recipe I remember most is a shrimp and avocado salad. For our 25th anniversary, I cleaned and cooked 25 pounds of shrimp myself for the dish it was a hit. And for my daughter's wedding, 21 years ago, I made it again. I'm sure that if you reprinted the recipe, you'd receive praise. Active time: 1 hr Start to finish: 25 hr (includes marinating) Ingredients:
2 pounds medium shrimp (about 76), peeled and deveined |
3/4 cup white-wine vinegar |
1 cup vegetable oil |
1/4 cup capers, not drained |
1 teaspoon salt |
1 teaspoon black pepper |
1 teaspoon celery seeds |
1/2 teaspoon tabasco |
1 cup thinly sliced onion |
1/2 cup chopped celery |
7 bay leaves (not california) |
2 firm-ripe california avocados |
accompaniment: soft green-leaf lettuce such as boston |
Directions:
1. Cook shrimp in a 5-quart pot of boiling salted water* until just cooked through, 2 to 3 minutes, then drain in a colander.
2. Whisk together vinegar, oil, capers, salt, pepper, celery seeds, and Tabasco in a large bowl, then add warm shrimp, onion, celery, and bay leaves and toss to combine. Marinate, covered and chilled, 24 hours to 2 days.
3. Just before serving, discard bay leaves. Quarter, pit, and peel avocados and cut into 3/4-inch cubes. Gently stir into shrimp salad, then spoon over lettuce.
4. * When salting water for cooking, use 1 tablespoon salt for every 4 quarts water.
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