Shrimp (Prawn) Cocktail / Avocado
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Cooking time: 60
minutes cooking time for menu Cooking schedule: see below for "menu" instructions |
Shrimp (Prawn) Cocktail with Avocado Time:15 minutes - if you have to peel
and cook the shrimp - add 15
8oz (250gr) cleaned shrimp if whole, 12oz (350gr)
1 avocado
1/3 cup plus 1 tbs mayonnaise
1/4 cup ketchup - hot or Mexican ketchup is good
1 tbs soy sauce
1/4 tsp garlic powder
If necessary clean shrimp and cook in an inch of water to which 6 peppercorns and a dash of lemon have been added, for 2 - 3 minutes, just until they turn opaque and start to curl. If already cleaned and cooked just rinse and pat dry with paper towels. Mix all remaining ingredients except avocado. (In Ireland they call this 'Mary Rose' sauce - haven't a clue why). Put enough sauce on shrimp to coat generously and reserve the rest. Slice avocado - for help see techniques. Fan avocado slices on 2 small plates. Divide shrimp mixture and arrange attractively by avocado. Serve, with remaining sauce on the side.
Smoked Pork Tenderloin Time: 60 minutes
1 pork tenderloin, 12 - 16oz (450gr)
1 tbs paprika
1 tbs garlic powder
2 tbs Dijon mustard
2 tbs red wine vinegar
Mix paprika and garlic powder. Rub and press into pork. Put some charcoal in a kettle-type barbecue, off to one side and light it. If you are using small, commercial wood chips, put them in water to soak. When the coals are glowing, put a pan of water over the coals and the pork on the other side - in other words, not over the coals. Throw some wood chips on the coals and cover. Mix mustard and vinegar. Every 15 or 20 minutes baste the pork with the mustard/vinegar and, if it has stopped smoking, add some more chips. This should take about an hour. A meat thermometer is helpful but an hour should be more than enough time...and, remember, a little pink is okay and more tender. If getting done faster than the rest of the meal take the cover off for a few minutes...if slower, move closer to the coals. Can also be done in 400F oven for 25 - 30 minutes - but, obviously, won't be smoked. Turn occasionally to brown on all sides and baste after 15 minute.
Roasted Potatoes with Basil Butter Time: 40 minutes
2 - 3 potatoes (I prefer waxy reds, new potatoes would be great....you would need more)
1 clove garlic
1 tbs snipped basil
1 tbs snipped chives 2 tbs soft butter
2 squares of heavy duty foil (or a double layer of regular) - big enough to hold half of the potatoes
Finely mince garlic. Snip herbs. Mix butter, garlic and herbs. Cut potatoes into 1 1/2 inch (3.75cm) chunks. Put half of the potatoes in the center of each square. Divide butter and dot over potatoes. Fold up foil to make nice packet. After the pork has been on about 15 minutes put the potatoes on the grill off to the side, next to the pork, there should be room, and it's okay to crowd. They will take about 45 minutes. Leave a small opening on top to let some smoke in to add some nice flavor to the potatoes as well. If they start to 'smell done' take them off and allow them to sit, wrapped, until you are ready to eat. You can always carefully unwrap a pack, stick a fork in and check. When ready remove from foil and serve.
Green Beans with Pesto Time: 30 minutes
6 oz (180gr) green beans
1/4 cup chicken stock
1 tbs olive oil
2 tbs pesto
Top and tail beans...cut off the ends. Cut into 1 1/2 inch lengths (4cm) or leave whole. Put beans into a small saucepan or skillet, add stock, cover and bring to a simmer. Reduce heat to low and simmer 10 - 15 minutes, just until beans are tender. Do not overcook. If they start to dry out add a tbs of water or chicken stock. When beans are done, drain and allow to cool. Mix olive oil and pesto. Add to beans, toss to coat and refrigerate until ready to serve.
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Cooking Schedule: 60 minutes |
Cook shrimp if needed |
Cooking for Two? Or more?
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