Hors d’ Ouerves Week continues with two other dishes from card A1 from the Cookindex recipe card set.
First up is Marinated Shrimp!
The little pink pan there indicates that this is an electric skillet dish. Isn’t it so funny how big the electric skillet was in the 50s? I mean, I love mine–but why would I drag out the electric skillet when all I had to do was boil some water and cook the shrimp in it? Well, all I had to do was boil some water and cook the shrimp in it, so the electric skillet stayed in the cupboard.
Now. boiling and chilling would just make a regular ol’ shrimp cocktail. But these are marinated! And what an odd marinade it is. Just because it is so basic. And bland. There isn’t enough vinegar to give it a pickled flavor. The Tabasco and Worcestershire levels are low. And sugar. Sugar?
It just seems like there should be more to it, right?
Well, whatever, I tossed the shrimp in it and put it in a Tupperware to chill.
Don’t get this confused with guacamole, because this isn’t guacamole, it’s Cookindex Avocado Dip!
Yup. No peppers. No tomato. This is different.
The dip was chunk-free so it was smooth. And it wasn’t avocado colored because the main ingredient was sour cream.
But I dropped the “seed” (seed? It’s a pit, Cookindex. A PIT!) into the dip in the hopes that it wouldn’t darken:
And guess what?
It didn’t darken!
The avocado dip was mild; kind of like a horseradish-sour cream that you’d dip jalepeno poppers or fried green tomatoes. But more complex because the avocados made it buttery. Now, I am very faithful to Old Bay and I love a good cocktail sauce, but hot damn, this avocado dip was great with the shrimp.
And the shrimp was definitely not pickled, nor extremely flavored by the marinade; but seemingly the vinegar and oil just made the shrimp more buttery. Not a bad thing.
I look forward to dipping back (ha!) into this recipe card set again. Perhaps for the next party I attend? We shall see.