Since we both, my husband and I, like all kinds of tartar, this year I will step away from my traditional raw, broiled or smoked oyster appetizer for upcoming Valentine’s Day and make a shrimp tartar instead.
I have wonderful huge shrimp in my freezer. They are meaty and very juicy (if defrosted the right way), with a nice mild flavor. I simply boil the shrimp with a spoon of my homemade delicate aroma “Old Bay Seasoning” and then chill them. Hm… or maybe I will simply broil them? Boil or broil? I will decide later…
But what I know for sure is that these exquisite shrimp will be great on an avocado bed. And this tartar will be a delightful appetizer to enjoy with a glass of good prosecco. Done.
Happy Valentine’s Day!
In a bowl, mash the avocado with a fork making a chunky or creamy puree. Stir in salt, pepper, and lemon juice.
For a single portion: on a plate, set a culinary ring mold (about 2 ½ – 3 inch diameter). Layer the cucumber slices and spoon ¼ of the avocado onto the cucumber slightly pressing it. Cover the avocado with the cucumber slices.
Carefully remove the culinary ring mold and top the tartar with 1-2 shrimp.
Dot the tartar with Tabasco, sweet chili pepper or other hot sauce and garnish with fresh dill or chives.
Alternatively, you can arrange the tartar on a bed of arugula, cress salad, or spring salad mix.
Small or chopped shrimp can be used in this recipe – make a layer of shrimp on top of upper cucumber layer.
Enjoy the world!