This recipe comes together screamingly fast, so have everything else done and ready before you heat your pan to cook your shrimp. Shrimp cook quickly, and overcooked shrimp are little bites of rubbery non-goodness, so don’t leave them alone once in the pan. Oh, and this is a fabulous, delicious meal.
A quick rant on shrimp size labeling: the words “large”, “medium”, “jumbo”, etc., are very fluid in the shrimp-labeling world; I look for count per pound instead. This recipe calls for “large” shrimp; when I used my “large” shrimp, they took longer to cook and were bigger than the ones in the picture. The “large” shrimp Oliver uses appear to be 31-40 per pound, which I have found labeled “medium” or “large”, depending on the brand.
I doubled the recipe to serve 4.
I used pea sprouts, instead of alfalfa (couldn’t find cress). Microgreens would also work, as would just plain shredded lettuce. Ooh, if you felt like it, you could make a cole slaw using the Marie Rose sauce as dressing, that would be good too.
I left the whiskey out of the sauce, because I don’t have it in the house. The sauce was still delicious. I am going to try it with vodka the next time, thinking “Bloody Mary” here. I’ll let you know how it is.
I was able to find frozen, pre-cleaned shrimp at the grocery store over by the fish counter. Saved a lot of work not having to peel and devein them myself, the tiny buggers.
Here is a link to some pictures of Oliver cooking this recipe: Jamie Oliver Prawns Recipe in Daily Mail UK
Shrimp and Avocado with an Old-School Marie Rose Sauce-Jamie Oliver
1 or 2 ripe avocados
1 or 2 large handfuls of sprouted cress or alfalfa
1/2 pound shrimp, 31-40/lb, peeled and cleaned
2 cloves garlic
1 heaped tsp paprika
Marie Rose Sauce: (I didn’t double this, it made enough for us)
1/4 C mayonnaise
2 tsp tomato ketchup
1 tsp Worcestershire sauce
1 tsp whiskey
salt and pepper
Cut your avocados into halves; carefully remove the pits and the skins, so your halves stay pretty. Discard pits and skins. Give your sprouts a chop or two, to make them easier to eat.
Put a handful or two of flour into a big bowl. Drop your shrimp into the flour (they should be pretty dry first, or you’ll make a yucky pasty mess, just paper towel them a bit), and toss them to completely coat.
Make your sauce: put your mayonnaise in a bowl with the ketchup, Worcestershire, and the whiskey. Cut your lemon in half and squeeze one of the halves over the bowl. Cut the other half into wedges for serving. Add a wee bit of salt and pepper to the bowl, and mix well. Taste and add salt/pepper/lemon juice if you think it needs it.
Put a large frying pan over med-high heat. When the pan is hot, pour in a couple good glugs of olive oil. Smash your garlic cloves (no need to peel them), and add them to the hot oil, followed by the shrimp. Toss them to coat with oil, count to ten, and add a bit of salt and pepper (remember that shrimp can be salty all by themselves), and evenly sprinkle the paprika over them. Keep tossing the shrimp to cook them evenly, keeping them in a single layer as much as possible. They should be crisp and golden when they’re done, no more than 3-4 minutes. They will curl and turn pink, don’t overcook them :).
Take the shrimp off the heat, and set up your plates:
Place an avocado half on each plate, place your sprouts over each avocado half, and place the shrimp on the plate next to the avocado. Drizzle Marie Rose sauce over avocado/sprouts, drizzle some olive oil over it all, with a sprinkle of paprika for color, and a wedge of lemon for squeezing over.
This was a huge hit with my family, and it is so fast and easy I can see it being a great summertime meal when it’s just too hot to spend any time in front of the stove at all. I served it the first time with some toasted french bread, it would be great with rice, or couscous. I am planning on serving it this week with some hash brown pancakes.
Enjoy this quick, easy recipe! Yum. See you next week, when a new Real Food Hero will be crowned.