By JanuaryBride on February 10, 2010
Photo by JanuaryBride
Photo by JanuaryBride
"DARLING recipe received in an email from makinglifebetter.com. This is SO delicious and super fast to throw together. You totally don't have to make them into hearts, but they do make a great meal for your anniversary or for Valentines Day :) I have changed the recipe a bit, as you don't need near the butter they called for nor do you need near amount of sauce for the shrimp. I also used sugar free jelly with no problems!"
Serving Size: 1 (209 g)
Servings Per Recipe: 4
"I served this as a starter for my dinner party last night. Everyone really enjoyed it. I will make this again with these changes, because I wanted more prawn i will use whole precooked prawns with fresh lemon juice on them and I will add some ginger into the sauce. Thanks"
"What a sweetheart of a recipe! Thanks JanuaryBride for the good-fat, sugar free version - just what I look for, which makes this recipe a keeper! This would be good just thrown together as a salad for sure, but the heart-shaped form is so sweet and perfect for valentine's day. Thank you!"
"This was very tasty. I had made extra shrimp and put the shrimp, avocado, sauce and sesame seeds on Raw baby leaf Spinach and had it as finger food appetizer. So good both ways. I am sure you could make it into a salad and the sauce is great as a salad dressing."
"AWESOME! I have made this twice since last week! Love it, and so easy!"
"Made a lovely dinner of this, paired with baked potatoes, green beans, and wine. If you live where you can get giant Florida Avocados (instead of the little Hass ones), I would do that.
I gave up on butterflying the shrimp quickly, but the recipe is very good with non-sliced shrimp, too. (I just told my beau to *imagine* that the shrimp look like little hearts.) I couldn't get raspberry vinegar at my local store, so I used raspberry vinagrette instead, and it turned out great. Also, using seedless strawberry jam meant I did not need to strain the sauce at all. Prepping the ginger mix ahead of time was a good choice, as this recipe was, for me, start to finish about 45 mins."
"I made these for a Valentine's day dinner and originally was going to pair it as an appetizer with asparagus and orange roughy. The fish had gone bad, so I actually made these the main course, and luckily the recipe was for 1 lb. so there was plenty for two.
I bought the shrimp deveined. I did my own peeling and then sliced them per the recipe instructions. I wasn't sure how far to go since the recipe said not to slice them all the way through, but when you lay them flat, they don't really make a heart unless the shrimp separates in the middle and stays connected at the ends.
Here's what my Joy of Cooking says (they use the term "butterfly"): "Hold so the underside is up. Slice down its length almost to the vein, to form the hinge. Spread and flatten to form the butterfly shape." (I'll give these instructions a try next time.) There's a little diagram in my edition, so if anyone wants this for reference, let me know and I'll be glad to send it to you, or maybe I could upload it as a photo.
Anyway, to peel, wash, and cut 1 lb. of these took me at least forty minutes, so adjust your times accordingly. Or you can buy the shrimp pre-peeled to save time.
I used a fresh orange from the local farmer's market and a lemon from my tree for the citrus juice. This batter was wonderful.
I don't cook with butter so I used a canola oil substitute from Spectrum. I'm not sure it retains all the health benefits if you melt it down. It certainly did not have the consistency and ease of melting regular butter, but the taste was great.
I had a bit more difficulty with the jam sauce as I couldn't really get it to melt and stay a liquid. As soon as it was off the heat source it started to solidify again like jam and even though I tried heating it again I couldn't really get it to a sauce consistency. You may have better luck using regular butter. But the taste was amazing. I did more of a "dollop" than a splatter over the shrimp and it worked fine.
I also realized while cooking that I was actually out of hot sauce, but even if you omit this as I did, it is still wonderful. (I'm sure it would be delicious with a kick added too.)
I would recommend waiting until all the shrimp are arranged on the avocado before heating the sauce so you can put it on while still warm.
Temperature is really key to this recipe, which is the first gourmet appetizer I have made. While the shrimp is cooking, arrange the avocado on the plate. Have all the ingredients for the sauce ready in the pan, then as soon as your done with the avocado, heat your sauce, keeping the shrimp in the oven on "warm" if necessary. Once the sauce is ready, quickly put the shrimp on the avocado then dash the sauce and sesame seeds on top, and be sure to serve immediately. (I would not recommend this for a sit-out type of appetizer... much better served on plates to guests while warm.)
Also, one avocado was not really enough for 1 lb. of shrimp. However, since I wasn't eating that much avocado due to dietary restrictions, it worked out to give my husband the full avocado which covered about five shrimp with generous size slices. For the full batch, you might need at least 2-3 avocados, or otherwise cut each slice thinner or in half to double your coverage. However, I like how the full size slice hugged the shrimp hearts. (<>)
The combination of the avocado with the shrimp and sauce is heavenly. A few minutes after eating this I was swooning. :)"