Wednesday, October 7, 2009
Restaurant Redux - Crunchy Shrimp & Avocado Salad Stack
Here we have a take on one of the dishes we enjoyed during our trip to Maine this summer - a stack of avocado & shrimp, served on a bed of seaweed salad and crispy puffed rice paper wrappers.
This is a lousy picture, but you can get the gist of the seafood & avocado stack. We decided to forgo the Marie Rose dressing that accompanied the original from The Burning Tree and downgrade from lobster to shrimp.
We don't have a clue when it comes to making seaweed salad, so we picked this up at the sushi place Gaja Gaja on South...tasted great - perfect balance of crunch and chew with sesame oil throughout
Avocados getting sliced for the stack.
This was the 'fun' element...if you drop pieces of the rice paper into hot oil, they will puff up like vermicelli or a pork skin, creating a light and crispy cracker.
Tthe shrimp in Maine seemed to be smaller in general, so we bought something in the 30-40 range; butter poached and peeled, they were OK, but looking back we probably should have chopped them a bit, mixed in some diced avocado and placed them on the crisps to marry the flavors a little tighter.