We would probably be classified more as meat n taters eaters and this would be more of a gourmet meal around here, but I’ve been wanting to try it since Lea Ann over at Mangos, Chili and Z posted her Avocado and Shrimp Salad with Mango Dressing recipe, and especially after the way she described it.
I decided to invite Bev’s sister over and have it for lunch, and make it just as Lea Ann had, down to the naan bread, which I’d never heard of but Bev came home with from Walmart. I cooked the shrimp the evening before and made the dressing about an hour before serving. I also made the same bread as hers for Bev and I but with a cheese blend for Pat.
I had 1¼ pound of shrimp (recipe calls for 2#) and I might not have gotten all the ingredients just right trying to figure a little over half a recipe convertion in my head on the fly – I know better – but it still tasted very good. I’ve never diced a slippery eel, but dicing mango has to be similar. This is my plate.
At the risk of giving Lea Ann the big head, this meal was just as she described it in her blog as - “This is just flat-out moan and groan, roll your eyes delicious.” I don’t know about moan and groan, but there was definitely some oohs and aahs and I forgot to look for rolling eyes. Not only was the salad delicious but to my great pleasure so was the bread – blue cheese, grapes and rosemary are not something I would have ever come up with – I missed seeing the chives in the recipe. And on top of the great taste, it was a beautiful plate I scattered around the extra mango I had chopped. The one thing I’ll do different next time (and there will be a next time) is remove the shrimp tails – I’d left them on as I thought it made a better picture. Also, we thought the dressing could be used in a variety of other ways – on greens and other fish for example. Check out Lea Ann’s blog for more (and better) pics and the recipe, and by all means try this dish.
Have a great day and thanks for stopping by.