If you are a mother, a grandmother and a daughter...guess what? You still have to entertain up! Sorry girls, you all know this is true. No matter what, if you have a mother, you still have to entertain her. So what I do is simple. Choose a menu where I can make most things the day before; have everyone up for brunch, feed them, and take off the rest of the day. That way I don't feel too cheated out of a free ride.
With my mother, I don't even have to ask. For her it's always shrimp; so when I saw this salad, that was it. This and quiche, something new she has been asking for recently, is a simple menu and can be prepared ahead. A no fuss dessert and I'm off the hook!
Florida mangoes are not out yet but the Dominican Republic ones that are coming in are quite good, if you buy them at a good store. Pineapple and papaya can be bought already cut up in the supermarket. If you make the salad ahead, don't add the avocados until right before you serve it. Shrimp can be grilled the night before and saved in the refrigerator. Bring to room temperature before you add to the rest of the salad.
I have played around quite a bit with this recipe, reducing some amounts but leaving all the ingredients. In this case, I want more shrimp and less fruit, but you can adapt the range to your liking.
The quiche can be made the day before and the Affogato, well, that just takes a minute to prepare.
Mother's Day Menu
Tropical Fruit, Shrimp and Avocado Salad (Follows)
Tropical Fruit, Shrimp and Avocado Salad
YIELD: Makes 6 servings
Ingredients
1/2 red onion, thinly sliced
1 pineapple, diced
1 large ripe papaya, diced
1 ripe mango, diced
1 roasted red bell pepper, cut into strips
1 roasted yellow bell pepper, cut into strips
1 -2 poblano chiles, cut into 1/4-inch strips
1 -2 jalapeño peppers, minced
1/4 cup chopped fresh cilantro
2/3 cup extra-virgin olive oil
1/3 cup sherry wine vinegar
30 large shrimp, peeled and deveined
2 ripe avocados, cut into wedges
Freshly ground black pepper
Preparation
Combine onions, pineapple, and next 7 ingredients in a large bowl. Combine olive oil and vinegar; toss with fruit mixture. (Adapt fruit mix, peppers and dressing to your liking)
Grill shrimp 3 minutes on each side or until opaque, and immediately toss into the salad. Gently stir in avocado. Season to taste with black pepper.
Adapted from Coastal Living
Photo Karri Hosborg
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Now that's a menu that I would be more than happy to tuck into, whatever day of the year it is! I am on a citrus run these days, recently having learned of and enjoyed a citrus and avacado salad, which is now in my recipe folder. Must be the time of year, I suppose.
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