The Great Duo of Avocado and Shrimp

23 07 2008

It’s time again for the Leftover Queen’s Royal Foodie Joust!  This month the ingredients are Cilantro, Sesame, and Seafood.  For some reason I thought immediately of tahini, the delicious Middle Eastern/Mediterranean sesame paste.  Then I was stumped for a while, because I wasn’t quite sure how to work the cilantro in, or which seafood to choose (it’s a pretty broad category).  But one afternoon, over lunch with Hope, she mentioned that she had been playing around with gazpacho lately, and it struck me as the perfect vehicle.  Somehow avocados came up, and by the time lunch was over I had a recipe jumping around in my brain, just waiting to be made a reality.

We picked up some avocados and cilantro at the market the next day.  I had decided on seared scallops for the seafood quotient, but was unable to find any at the market.  I briefly considered going the crispy-skin seabass route, but an overly long line at the fishmonger on my lunch hour made that decision for me.  Ultimately, I settled on shrimp for their ability to pair awesomely with avocado.

When I finally cut into the avocados, I was pleased to find some of the most gorgeous, buttery-green specimens I’ve seen in France.

I have a painting very similar to this at home, painted by a friend of mine.

The gazpacho was really easy to put together:  I just threw all the ingredients (avocados, cilantro, lime juice, tahini, garlic, fish stock, salt, cayenne) in a bowl, like so:

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