Shrimp and Avocado

Shrimp and Avocado. But not just these two. There is a fragrant basil tomato water here that just takes this somewhere different, and sprinkled sumac for the icing on the cake.

Grill or pan-fry the shrimps to your liking. I like them juicy, so on the proper heat 2 minutes on each side is more than enough for me. I also like them crusty so I have a habit of oiling and salting them before the heat the grill/pan. Lastly, I like to use some butter here, it complements this protein so perfectly!

For the tomato water blitz well

  • Around 1 kg ripe tomatoes

  • 1 well-packed cup of fresh basil leaves

  • Salt (at least 1,5 tsp)

Leave to drain through a strainer lined with muslin, or a very fine metallic one. Leave it in the fridge to drain for at least 5 hours but preferably overnight, and do not interact with it in any way. Leave it to drop slowly and clearly through the sieve. This is what I do when I have over ripe tomatoes, and it really does pay off. It will keep in the fridge a few days easily in a glass jar.

Serve the avocado as you like, mingled with the shrimp, dress them with this fragrant water, and sprinkle them with sumac. Garnish with a few fresh basil leaves.

This is a recipe you will be returning to regularly!