The O-town Scene

November 18, 2010

The O-town Scene - Oneonta, NY

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New World salad; freshen up pre-dinner options Chilean-Style Avocado and Shrimp Salad 8 servings This classic New World salad seems as contemporary today as it must have when it was first developed. Regional cooks through the Americas have added their own personal touches, and, although the addition of mayonnaise is purely European, this combination is now an American tradition. Adapted from "Foods of the Americas: Native Recipes and Traditions," by Fernando and Marlene Divina (Smithsonian Institution, 2004). For the shrimp 4 cups water 2 bay leaves 1 teaspoon ground allspice 1 lemon, cut into 8 wedges salt 1 teaspoon sea or kosher 16 medium (31-to-40- Steps 1. For the shrimp: Combine the water, bay leaves, allspice, lemon and salt in a saucepan over high heat. Bring to a boil, then decrease the heat to medium-low and add the shrimp. Cook for 7 to 10 minutes, until the shrimp are curled and just pink; do not overcook. Drain, and allow to cool completely. 2. For the sauce: Rinse the anchovy fillets, pat dry with paper towels, then mince. Combine the anchovies, parsley and mayonnaise in a medium bowl. Place a strainer over the bowl and juice the lemon over the contents. Add the pepper and crushed red pepper flakes, and whisk to blend completely. 3. To assemble the salad, cut the avocados in half lengthwise and remove the pits. Use a large spoon to scoop out the avocado flesh. Cut it into 1/2-inch pieces and place in a mixing bowl, then add the cooled shrimp. 4. Fold in the sauce to coat evenly. 5. Arrange a bed of shredded cabbage in a wide, shallow serving bowl, then top with a mound of the shrimp and avocado salad. 6. Serve immediately. NUTRITION: Per serving: 230 calories, 5 g protein, 11 g carbohydrates, 20 g fat, 3 g satu- rated fat, 25 mg cholesterol, 200 mg sodium, 6 g dietary fiber, 2 g sugar count) raw shrimp, peeled and deveined For the dressing 2 anchovy fillets, soaked in a little milk to remove some of the salt 1 tablespoon minced flat- leaf parsley 2/3 cup low-fat mayon- naise 1 lemon Pinch freshly ground black pepper Pinch crushed red pepper flakes For assembly 4 ripe avocados 2 cups shredded green cabbage Recipes courtesy The Washington Post Nov. 18, 2010 O-Town Scene 17

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