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Monday, February 18, 2013

Passport to Europe

 
 
What I miss the most from the time I lived in Jolly Olde England (and yes, you have to say it like that....it's a rule, scouts honor!), is the travel and gourmet experiences that were so easily found, everywhere. From a small village in Lyon, France, to a smoked eel sandwich in Holland, to one of my other favorite cuisines...Scandinavian! I simply loved the artistically arranged, open-faced sandwiches (smorrebrod), the pickled fish, the cheeses, and the meticulous way the people of that region approached their food. With a nod to an old friend from Copenhagen, I make this dish about twice a year. It's that rich, trust me....you AND your arteries do not want it more often than that...it is what I call; Dilly Shrimp Avocado Love Boats. Here's how it rolls...
 
 
 
Just a few ingredients...sour cream, mayonnaise, fresh (or dried) dill, garlic, salt & pepper, some frozen salad shrimp (canned work in this just as well, just rinse them), an avocado, and a lemon. First, spoon about 2 Tablespoons each of the mayo and sour cream into a bowl. Then, add about a tablespoon of lemon juice, and your thawed salad shrimp. Note: I have used Greek yogurt and vegan or safflower mayo in place of the sour cream and mayo in this, and it's just as delish, and healthier, too!
 
 
 
Now, add some beautiful, fragrant dill, and one pressed clove of garlic. I like the garlic pressed in this vs. minced, as it mellows into the sauce well. Add salt and pepper to taste...
 
 
Now, simply mix everything gently together!

 
Now, take ye a beautiful, ripe avocado, cut it in half and discard the pit, and spoon the lovely salad into the hollow. Garnish with a nice sprig of dill, and a wedge of lemon....and, enjoy!
 
 
 
Another close-up? Sure!
 
 
Delicious, rich..dilly-ishous and wonderful! Is that a word? OK, well, it is NOW! ☺
Note to non-shrimp eaters. This would be just as tasty with some Krab-with-a-K as well.  If this is too rich for you to consume both halves of the avocado at one sitting (which has happened to me, many a time), dice the remaining half of avocado, toss it with the shrimp and dressing, and serve over your favorite salad ~ it makes a terrific dressing!  See?
 
 
Eat well, my friends, and stay tuned for the BIG.....HUGE....all-day Valentine love fest cook-a-thon! Think I used enough superlatives, there? Love and kindness to all,
 
Pixie
 
 
 


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