This was probably the first appetizer I’ve ever prepared, more than 25 years ago. It is completely out of fashion now, but it is still very tasty and avocado is popular now because of the omega 3 fatty acids it contains. Another good reason to share this is that I explain how to make your own cocktail sauce, even from scratch if you like. Feel free to grow your own avocados and catch your own shrimp as well if this isn’t foody enough for you ;-)
As with all simple dishes, the important thing here is to use good ingredients. The avocado should be ripe. The shrimp should preferably be small ones that you peeled yourself. The tiny shrimp have more flavor than their bigger cousins. They are boiled in seawater immediately after being caught on board ship. The peeled ones are treated with preservatives because (at least in the Netherlands) they travel all the way to Morocco and back to be peeled manually. You should use a good cocktail sauce and use it with restraint — the shrimp should not swim in it.
Making your own cocktail sauce is easy: simply mix mayonnaise and ketchup. Add a bit of whiskey if you like. You could make your own ketchup and mayonnaise from scratch, but even without doing so it will probably be better than store-bought cocktail sauce.
For 2 servings
1 ripe avocado
100 grams (3.5 oz) small shrimp, peeled
about 2 Tbsp mayonnaise
about 1 Tbsp ketchup
parsley for garnish (optional)
cayenne pepper for garnish (optional)
A pound cake has gotten its name because the traditional recipe is one pound each of flour, eggs, butter, and sugar. Two years ago I shared my own version, with a few small tweaks to make it more moist.