We found our contribution for the Blog event American Cooking Festival in the book ‚The American Country Inn and Bed & Breakfast‘ which be bought during our holidays in Santa Barbara, USA some years ago.
Our recipe is told to come from The Inn at Union Square,
San Francisco, a famous cosy European style hotel, only some steps away from Union Square’s world-class shopping and outstanding restaurants.
|-=========||REZKONV-Recipe – RezkonvSuite v1.4|
|Title:||CALIFORNIA SHRIMP SPREAD|
|Categories:||Spread, Seafood, USA|
|2||large||Ripe avocados, peeled and pitted|
|— cut into small pieces|
|2||cans||(3 1/2 ounce each) tiny shrimp, drained|
|1/2||cup||Finely chopped celery|
|1/2||cup||Finely chopped onion|
|1/2||cup||Chopped fresh parsley|
|Pita breads, cut into quarters|
|The Inn at Union Square, San Francisco|
|Country Inn and Bed and Breakfest Cookbook|
|Edited *RK* 07/14/2007 by|
Mix the mayonnaise, 1 tablespoon lemon juice, curry powder, mustard, and nutmeg in a small bowl. Cover and chill at least 1 hour to blend flavors.
Toss avocados with 2 tablespoons lemon juice in a large bowl.
To serve, add shrimp, celery, onion, and parsley to avocados. Pour mayonnaise over and toss to mix. Spoon into pita quarters and/or serve with crackers!
- We made our own pita breads.
- Due to optical reasons we preferred to mash the avocados.
- We like it hot, therefore we added some chili powder.
- It was an EXCELLENT meal ;-9