While I was browsing through Mrs. Montazemi’s cookbook looking for her version of Vol-au-vent I came across a recipe for Avocado that she had. Since I am a lover of all things avocado it immediately caught my attention. Avocados found their way to Iran through import. There is only way I remember eating avocados as a child and liked them a lot since the first try.
I remember them being served in a very particular way. First the avocado was cut in half, the pit was removed and then some oil and vinegar was placed in the hole left behind by the pit. We then ate the avocado with a spoon.
Now back to the inspiration for this post! The picture looked appetizing so I turned over to the page where the recipe was and read through it. While I love shrimp the idea of just serving it according the recipe was too boring. Well let me clarify, I think that boiled shrimp is boring unless there is some good cocktail sauce to go with it. I felt that the recipe needed some oomph!! So I played with it until I was happy with the end result. Best of all I got to use one of my newer finds!
I think this recipe makes for a very unique and impressive starter. It is super easy and quick to make to! You will need half an avocado per person. This recipe is for two but all you have to do is multiply the recipe according to how many people you are making it for.
1 avocado, ripe but still firm
10 shrimp, raw and deveined
1/2 tsp Saffron Balsamic
salt & pepper
Season shrimp with salt and cook in some oil. Cook about 1 minute on each side. Finish off the with a sprinkle of lime juice.
So here is a bottle of this incredibly delicious Saffron Balsamic vinegar that I purchased a few months back. It’s is incredibly good and flavorful. I have been scratching my head for months trying to figure out a perfect food match for it. The day finally came!!
Cut avocado in half and remove pit. Pour 1/4 tsp Saffron Balsamic then season with salt and pepper. With a spoon mash and mix the pulp together. Smooth the top.
Place 5 shrimp on top of each avocado half. Serve with a wedge of lime.
If you are an avocado lover like I am, you will love this recipe!