Hello and welcome back!
I am on a shrimp kick lately, and I just had to share this recipe. SO many prices are rising lately that it’s been very reassuring to find shrimp humbly remain in the same price bracket. I do love a luxurious appetizer or a supplement from time to time made with this shellfish. As you can see in my other two recipes: both have a lemon and garlic base, but one is in creamy sauce and the other one is in red pepper flakes oil.
To go straight to the recipe for Shrimp and Avocado Toast with Marie Rose Sauce, click here.
This recipe, however, is in its own category. Served on a lightly toasted bread, it has a sturdy, crunchy base and is topped with succulent shrimp. Completed with a creamy, ripe avocado bite and all tied together by a sauce you’ll want to eat with a spoon. I may have 🙂
Story behind the recipe
To go straight to the recipe for Shrimp and Avocado Toast with Marie Rose Sauce, click here.
Back in March, my husband and I signed up for a virtual cooking class with Chef Daniel Boulud. It was the last one in French Bistro Classics series and the menu consisted of Steak au Poivre, French shrimp cocktail, and Crepes Suzette.
*There aren’t any cooking classes listed right now, but if you are interested you can check here: danielboulud.com
Being the carnivores that we are, we omitted certain things from a shrimp cocktail salad such as asparagus and lettuce. I am glad we did because the combination of shrimp, avocado, and Marie Rose sauce turned out to be my favorite part of the whole meal.
So, what is Marie Rose sauce? Historically, it is a British version of cocktail sauce. I would say, a more elegant, creamier version. My mother-in-law said that the ingredients are very similar to the Comeback sauce her grandmother used to make. I don’t think I’ve ever had it but it might help you envision this better if you are familiar with it.
I ended up changing the recipe to make it perfect for serving on crostini. As with most of my recipes, I subjected an unknowing guest of ours to taste these and the whole platter was gone in minutes. It’s that good.
Shrimp and Avocado Toast with Marie Rose Sauce
Ingredients
- 10 baguette slices, 1/4 inch thick
- olive oil, salt, freshly ground black pepper
- 10 cocktail shrimp, cut in 2-3 pieces each depending on the size of the shrimp, you may want to cut in more-fewer pieces
- 1/2 avocado, peeled, cut in half width wise, and sliced thinly
Marie Rose Sauce
- 2 Tb mayonnaise
- 2 Tb sour cream (or creme fraiche)
- 1 Tb ketchup
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 4 drops Tabasco
- salt, freshly ground black pepper to taste
Instructions
- Preheat the oven to 350 F.
- On a foil lined baking sheet (to cut back on clean up), line baguette slices.
- Drizzle lightly with the olive oil and sprinkle with salt and pepper.
- Place in the preheated oven for 8-10 minutes. The top should feel dry and hard.
- While the baguette slices are getting toasted, mix all the sauce ingredients in the small bowl. Taste, and adjust the seasoning with more salt, pepper, and/or Tabasco. Set aside.
- Cut shrimp in smaller pieces to fit on the baguette slices.
- When baguette is done, place it on your serving platter and top with half of the sauce.
- Top each toast with avocado slices and a shrimp pieces. Drizzle with the remaining sauce and sprinkle with freshly ground black pepper.
- Serve and enjoy!