Pasta with Shrimp and Avocado Sauce; sans Aphrodisiacs....

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I've been reading about Jann's travels in China and admiring her photos of the foods. 

I've always wanted to visit China: walk on the Great Wall, see the Terra Cotta Soldiers, follow the Silk Road, get to know, albeit briefly, a culture so different from my own.

Then I start to think about the food.  I love our Westernized version of Chinese food but, sadly, I must admit I am not a very adventuresome diner. 

Oh, with the help of a glass of wine or two, I have enjoyed eaten sweetbreads, haggis, tongue, tripe, horse, and many, many things my family would never even consider eating. 

It would take more than a bit of wine before I could tuck into monkey testicles.  Or panther penises.  Or any species eyeballs.  Or even the more socially acceptable deep-fried scorpions and silk-worm cocoons.   

Yes, I know that the majority of people in China do not eat these things on a regular basis - or ever.  I also know that, were I there, said items would find there way to my table.

I'll place the blame for my delicate sensibilities squarely on my mother (Sigmund would be pleased).  She was a picky eater and trained her family well. 

A well-traveled, worldly, relative brought a large bowl of iced shrimp to a family gathering when I was a child (remember, we lived in Wisconsin). 

He thought he was bringing a rare treat. 

My mother said they looked like grub worms and that was that. 

Had I not been introduced to shrimp and scallops in their normal, unrecognizable, beer-battered Midwestern form, served with a heaping bowl of pickle-infused tartar sauce, I probably would never have eaten one.   Once I've eaten something in one form, and enjoyed it, I can branch out to other preparations.

And then there are tomatoes.  My mother tells the story (often, whenever anyone mentions tomatoes, actually) that when she was young she didn't like tomatoes.  Her mother made her eat them and, eventually, she learned to like them.  Thus, she maintains, you (meaning, her children) can learn to like anything.

My mother now claims to like tomatoes.  She peels them, slices them, sprinkles them with lots of sugar, salt and pepper, then smothers them in Wishbone French Dressing.

I maintain that not only did my mother NOT learn to like tomatoes, she still doesn't like tomatoes ....nor does she have any idea what one tastes like. 

For some reason she didn't feel it necessary to learn to like the shrimp.

My entry this week for Presto Pasta Nights, founded and hosted by the lovely Ruth of Once Upon A Feast has shrimp in it. 

Sorry Mother!

Pasta with Shrimp (Prawn) and Avocado Sauce

12 oz large shrimp (if cleaned, 16oz if not) (350 gr cleaned prawns)
1 tsp chili powder
1/2 tsp garlic powder
1 tbs lemon juice
1 tbs olive oil
Fresh pasta - I use 8oz (250 gr) of fettuccine
3 tbs olive oil
1/4 cup chicken stock
1 tbs tarragon white wine vinegar
1 avocado
1/4 cup milk
2 tbs chopped fresh chives.

Cook pasta according to package directions.  Clean shrimp if necessary.  If not, rinse and drain.  Mix chili powder, garlic, lemon and olive oil in a bowl.  Add shrimp and toss to coat.  Cut avocado and remove pit.  Scoop it out of the shell and put it into your blender.  Add chicken stock and vinegar and puree until smooth.  Add oil and puree just until blended, then add milk and puree a few seconds more.  Cook shrimp in a grill pan on the barbecue grill over medium heat for 3 - 4 minutes, until they start to curl and turn opaque.  You could also sauté in a skillet in another tablespoon of olive oil.  Either way, when done remove.  It's not necessary to have them hot for this dish.  When pasta is done drain and rinse lightly with cool water.  Put into a large bowl and add avocado sauce, shrimp and chives.  Mix gently and serve.

This is based on a recipe from the Williams-Sonoma Pasta Collection. The avocado makes a wonderful, creamy sauce for the pasta with only the 'good' fat.  Grilling the shrimp adds another dimension to the dish, but you could just poach them quickly in a skillet in a 1/2 inch of water with a bit of lemon and pepper or use pre-cooked.

Be sure to stop by Once Upon A Feast on Friday to drool over all of the wonderful pasta dishes

I wonder if I put sugar, salt, pepper and French Dressing on Cilantro I would learn to like it?  Might have to add Tabasco Sauce.... Hmmmm....

Comments

[sher]

It sounds to me like you are an adventurous eater--but maybe you aren't ready for the Extreme Eating Contests! I doubt I will ever eat a cacoon. I grew up eating shrimp, so I think they are works of art. But, frankly, if I look at them objectively--they look like bugs. That's what we call crayfish down South--bugs. And we love them. The dish looks FABULOUS!!!!!! Yum!

[Wendy]

Read an article the other day about a penis restaurant that has opened up in China. Beijing I think. I just couldn't do it. Nope. Just couldn't.
Haggis is amazingly good though!

[Lydia]

I believe it is possible to be a good world traveler with putting unthinkable animal parts into your mouth! An appreciation for the fact that people in other parts of the world eat other parts of the species is all that is required.

[Poonam]

Hey, Thats a beauty! I have never tried avacado and pasta together. Your recipe is inviting.

[Ruth]

Very funny post. I love it...you forgot to mention one other Chinese delicacy - snake...I know my friends were in Hong Kong and went to a restaurant (they had no idea where their hosts were taking them) like the ones here with a tank of live fish or lobster and you can choose your own...but there it was a tank of snakes. Yikes!!!

As for shrimp and avocado...I love them both but never thought to make a marriage of them over pasta. Thanks for sharing with Presto Pasta Nights.

[Katiez]

Sher, actually, my mother was right, they do look like grub worms...I just try not to think of it... I love'em too!

Wendy, I rather like haggis, myself! I have a friend who went to that restuarant.... but left after the first course LOL

Lydia, I'm very happy to appreciate as long as I don't have to eat!

Poonam, avocado makes a great pasta sauce! Try it...

[Katiez]

Ruth, actually I have eaten snake - in the U.S.: rattlesnake. I was told it tastes like chicken - bull, it tasted like...snake!
(It was just a wee bit on a starter - can't imagine actually choosing and eating a whole one....'shudder')

[Nora]

Lovely story, Katie. I'm glad to hear that your palette has expanded. And this recipe is terrific. I love the combination of avocado & prawns, so I would definitely enjoy this pasta. I like how it gets the creaminess from the avocado rather than regular cream. I want to make this now (but it's 7.30am here)! Have a wonderful weekend.

[Ulrike]

I think one a billion euro check could make me love cilantro... BTW I like haggis

[Katiez]

Thanks, Nora, the avocado actually makes it creamier than cream...and lots healthier. Go ahead, have it for breakfast!

Ulrike, a billion would do it for me, too - not a cent less! I like haggis, too!