Prawn Avocado Salad

(Salade d’Avocat aux Crevettes, Inspired by Paris… and My Mother)

On a recent trip to Paris (cue wistful sigh), a friend and I found ourselves tucked beneath a cream-colored awning at Les Deux Magots, people-watching from a perfect bistro table, sunglasses on, forks in hand. I ordered a prawn and avocado salad, not expecting too much to be honest, I'd had prawn and avocado salad quite a bit around Europe already. I was met with something rather sublime. Creamy, chilled, bracingly fresh. The kind of dish that keeps you lingering just a little longer as you order a second glass of chardonnay and more fresh pain!

Oddly enough, it reminded me of something from home. My mother used to make a similar shrimp salad in the summers. Her version was simple, Southern, and delicious in that very mom-knows-best kind of way. This Prawn Avocado Salad is a bit of both: the Parisian café moment and the childhood comfort I remember. She’s refined but familiar. Chic, but not trying too hard. I served this recently for a friend as part of a breezy little brunch at home. It was the sleeper hit of the table. We both shamelessly went back for seconds and thirds :)

Here’s how to make it:

Prawn Avocado Salad

Serves 2 to 3 as a main or 4 as a starter

Ingredients:

• 1/3 pound tiger prawns or shrimp (cooked, or see note below)

• 1 ripe avocado, diced

• 1 stalk celery, finely chopped (brunoise)

• 1 small shallot, finely chopped (brunoise)

• 1 tablespoon quality mayonnaise (If you're in the U.S. South, use Duke's!)

• 1 tsp of creme fraiche

• Lemon juice, to taste

• 2 teaspoons champagne vinegar

• Kosher salt, to taste

• White pepper, to taste

• A pinch (or two) of smoked paprika

• Chopped dill (to taste)

• Chopped flat-leaf parsley (to taste)

• A few crisp romaine leaves, finely chopped

• Reserved whole prawns and a sprig of dill or parsley for garnish

If using raw shrimp:

Bring a small pot of water with a tbsp of butter to a gentle simmer. Add shrimp and poach until just opaque, about 2 to 3 minutes depending on size. Do not overcook! Transfer immediately to an ice bath to stop the cooking. Pat dry before chopping.

Method:

In a medium bowl, combine chopped prawns, avocado, celery, and shallot. Add the mayo, creme fraiche, lemon juice, and champagne vinegar. Mix gently until just combined. Season with salt, white pepper, and a whisper of smoked paprika. Mix again until creamy and cohesive.

Fold in the chopped romaine. Taste. Adjust. Cover with cling wrap and chill for at least 2 to 4 hours. It’s even better the next day, if you can wait.

When ready to serve, spoon over a few crisp romaine leaves. Top with 1 or 2 whole prawns and a sprig of dill or parsley.

Serve with slices of a fresh baguette. Ideally toasted with a drizzle of quality olive oil. This salad goes beautifully with a buttery Chardonnay or a dry Champagne. Something crisp and cold to cut through the richness and to remind you that even a simple afternoon brunch at home can feel like a true fête.

If you're dining alone, pair with a soft linen napkin and a favorite issue of Vogue or Arch Digest you’ve read five times already but still adore.

Bon appétit, darlings.

Until next time,

Britt

The Cook Wears Coco