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AT HOME WITH KAYLA PRICE 3/18

AT HOME WITH KAYLA PRICE 3/18
  • PublishedMarch 18, 2022


A Travel Memory and Recipe

Courtesy/ Kayla Price

 

There are so many things that can transport us to another place and time.  A few months back Tone Loc’s Funky Cold Medina came on the radio and all of a sudden, I was back in college.  Maybe it is a smell or words you read or hear spoken that transport you.  It could be something you see or taste that brings a memory back to mind.For me, a certain dish takes me to one of the most fun European trips I have ever enjoyed.  I went with two of my dearest friends, and we met up with other sweet friends.  We stayed in a residence hall, and we lived like locals in London.I really think my friend Sherrie and I saw Sean Connery in the Waterloo tube station, which was memorable for us.  Another fun thing was that we seemed to have acclimated to our surroundings so well that two British ladies stopped my friend Diane and me to ask for directions!  If memory serves me correctly, we were able to assist them!Other than great food at the Texas Embassy (sadly no longer there) and a lovely tea at Park Lane Hotel, one wonderful meal we had was at 4 Fratelli Caprini Italian Restaurant.  I remember the Avocado with Prawns as a favorite dish that I have often recreated at home.  It is so very simple!  The following is my take on Caprini’s dish.Avocado with Prawns

  • Pre-cooked frozen shrimp (3-6 per person depending on size of shrimp), defrosted but chilled.
  • Ripe avocados so that you have 1/2 per person.
  • Remoulade sauce (or thousand island dressing if you can’t find pre-made remoulade or make your own remoulade with 4 Tbsp of tartar sauce and 2 Tbsp of ketchup).

Wash the outside of the avocado since it will be intact when served.  Slice the avocado in half lengthwise.  Remove the pit.  Place a half avocado on each plate. I like to use a wide-rimmed soup bowl or other shallow bowl to help contain the avocado.Add the shrimp on top of each avocado half.  I remove the tails, so that it is easier to eat.  I think the restaurant served with tails on, but that is too messy and too much work.  For a dramatic presentation, make sure the tails stand up on the avocado and are all in a row.Drizzle the remoulade sauce over the shrimp and avocado, and you are done!  Oh my goodness!  This combination of flavors is absolutely amazing!  You do not need one more flavor or seasoning…not even salt and pepper.

This is such a simple but elegant starter for a dinner party.  It is awe-worthy in both taste and presentation!Of course, if you want this as a light meal, you may want to go with a full avocado or serve over a bed of lettuce.  If the latter, then you could remove the shell of the avocado and slice it.  Arrange slices and shrimp (minus the tails) over the lettuce.  A few tomatoes would look and taste lovely with this combination.I always think of this recipe when the weather starts to warm since it is light and fresh tasting, and you won’t heat up with kitchen with the stove or oven. This flavor transports me back in time and reminds me of the group of friends I dined with that night and the way the table was laid.I hope this recipe is enjoyed as much by you as it has been by me through the years.  I hope you create your own wonderful memories associated with the tastes of Avocado and Prawns.

Read more: https://kaylaprice.com/

Watch more: https://www.youtube.com/channel/UCqmOAZ8g5R2zP_WlMw6b6Fw

 

Contributed by Kayla Price

 

Written By
Christian Dicus

Christian Dicus is a Sulphur Springs, Texas native. She currently works as the Director of Operations and Content Strategist for Chad's Media LLC. As well as a photographer and contributing writer for Front Porch News.