Baby Shrimp with Avocado Butter

Début de l'été 2002
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food and drink

BY: Lucy Waverman

The easiest way to prepare this sandwich is to buy frozen cooked baby shrimp. Defrost them in the refrigerator overnight and drain before marinating. The cucumber slices are salted before using to draw out their juices, which would otherwise make the sandwich soggy.

1/4 cup (50 mL) soft butter
1 avocado, peeled
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) chili powder
Salt to taste

Topping
8 oz (250 g) cooked baby shrimp
2 tbsp (25 mL) lemon juice
2 tbsp (25 mL) olive oil
1/2 tsp (2 mL) hot pepper sauce
Salt to taste
1/2 English cucumber, thinly sliced
6 slices egg bread or white bread, crusts removed
Watercress leaves

1. Beat together butter, avocado, lemon juice, chili powder and salt in a bowl. In a second bowl, marinate the baby shrimp with lemon juice, olive oil, hot pepper sauce and salt to taste. Lightly sprinkle salt on cucumber slices and let sit for 20 minutes. Pat cucumber dry with paper towels.

2. Cut bread in half. Spread slices with avocado butter. Top with overlapping cucumber slices and pile shrimp on top. Garnish with a watercress sprig. Repeat for remaining sandwiches.

Makes 12 sandwiches

What to Serve

LCBO#:541375
$2.95