Recipe: Jehangir Mehta's Shrimp Lettuce Rolls with Avocado and Goat Cheese Spread

Monday, December 17, 2012

Avocado Goat Cheese Spread
(Serves 4)


2 Medium Ripe Avocados
1 Tomato
1/3 Cup Goat Cheese
2 Tbsp Chopped Coriander
1/3 Tsp Chili Powder
2 Tbsp Olive Oil
Salt and Pepper To Taste


    Cut the avocados in half, removing the pit and peel off the skin.  In a small bowl mash the avocados with a fork until fairly smooth. Dice the tomato and add to the avocados. Gently crumble the goat cheese and add to the mixture. Add spices and combine. Drizzle in two tablespoons of olive oil and using a spatula make the mixture smooth. Set aside.

    Personalize it: make the spread your own by adding flavors your family enjoys. Delicious additions to this recipe include items such as; spinach, basil or raw onions


    Sautéed Shrimp
    (Serves 4)


    1/2 lb Fresh Shrimp
    2 Tbsp Olive Oil
    1 Tbsp Mustard Seeds
    12 Curry Leaves
    1/2 Tsp Chili Powder
    Salt and Pepper


    Heat a nonstick frying pan or skillet.  Add olive oil and heat for a few minutes.  Add the mustard seeds and cook until the seeds begin to pop like popcorn kernels, then immediately add in the shrimp, curry leaves, chili powder, salt and pepper.  Cook just until shrimp is light pink throughout.

    To serve:

    Open and lay flat one washed and dried leaf of Boston Bibb Lettuce. Spread a table spoon of Avocado Goat Cheese Spread in the center and place one or two shrimp on top, then roll the leaf closed.


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    Comments [1]


    poppy seeds can get you "stoned" but it has to be a large enough quantity. My friend's mom was making poppy seed cake. she strained to seeds and then thought to drink the juice from straining the seeds, rather than waste it. She get very tired and ended up falling asleep.

    Dec. 18 2012 12:35 PM

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