I’ve been craving
crevettes shrimp prawns for a while now. There’s something about the arrival of warm days and copious sunshine that scream shellfish to me.
So when we had two friends coming to dinner last night and I found myself waking with a headache yesterday morning, I threw out my previous (somewhat convoluted) menu selection and found myself standing in front of the seafood department. Where I promptly bought green king
crevettes shrimp prawn brochette skewers, two gorgeous organic, perfectly ripe avocados and some delicious gluten free spanish gazpacho.
This dish was unbelievably easy to put together.
I made a seafood sauce by mixing 70ml of cream, 60ml of tomato sauce, 1 tablespoon of lemon juice, 1 tablespoon of Worcestershire sauce, a hefty dash of tabasco sauce and some salt and pepper together.
I then seeded, peeled and feathered half an avocado onto slate plates, smeared the seafood sauce, poured the gazpacho into some of my favourite vintage Japanese tea cups (given to me by my grandmother) and placed a BBQ’d prawn skewer on each.
It presented really well and I sated my craving for shellfish for a day or so.
I think I’ll have to do it again soon…