Spiced Shrimp with Avocado Oil
I've been wanting to make this shrimp ever since I saw it on the cover of Cooking Light. It was as good as it looks. I picked up fingerling potatoes and haricots verts from the farmer's market this morning, so that's what we had with the shrimp - although I don't like green beans so I didn't eat any. Larry thought they were a bit too lemony, so less lemon next time. The potatoes were excellent.
The avocado oil does nothing for this dish - it's mild flavor is overpowered by the spices in the shrimp. Any oil with a high smoke point will do.
- Spiced Shrimp with Avocado Oil (Cooking Light, May 2004, p. 156)
- Haricots Verts with Lemon Brown Butter (Gourmet, November 2002)
- Crisp Herb-Roasted Fingerlings with Scallions (Food & Wine, April 2004, p. 127)
Wine: Eric Ross 1999 Occidental Vineyard Old Vine Zinfandel (Russian River Valley, California). Yum. An excellent wine from a small producer.
Oh! I cant' wait to try the shrimp recipe!
I was thinking about it this morning. I liked the cumin a lot. And I liked that it took all of ten minutes to make! The potatoes take longer, but it's mostly cooking time.