Happy 10th to us – I whispered into Madhushree’s ears .
Like most couples, the day we met is perhaps closer to the heart than the day we got married. When a relationship starts or even a hint is there for a beginning – spending a decade together looks like an uphill task. It has been a journey with a normal roller coaster ride, where there have been ups and downs and finally what matters is whether you have held the hands together throughout. There was the first surprise cooking of Doi Ilish in our first months of marriage, to silly understandings or misunderstandings of Bali. The fiery woman( I can safely say this more in the blog these days) who promised to accompany me on an exciting journey of life, was my partner in crime when we kept on missing our trains in Engelberg. With time, it was a pleasure and joy seeing her grow into a responsible mother and even spending sleepless nights to make a dinosaur cake for our son. Could I have asked for more? Perhaps no.
The best part of a decade of togetherness sooner than often becomes a cliche between the partners. These days for the slightest of hint of fights and arguments and confrontations, we have a standard dialogue – Oh please! I know you for 10 years :-) . Food was the connecting link (read our story here) and there was a problem too – she had grown allergic to prawns since her 20’s . I am a prawn lover. Not Lobsters – but Prawns and shrimps. I have a motor sensory dysfunction in managing lobsters and bigger ones. For a significant part of the decade of togetherness, we could never connect over prawns; but as miracles happen – one fine day she realised that the allergy is gone and hopefully forever.
These grilled prawns with guacamole is a tribute to decade of togetherness and celebration of life.
Grilled Prawns with Guacamole
Time Taken: 15- 20 minutes
|Prawns||4 nos, deshelled and without heads||White pepper powder||1 ½ tsp|
|Ripe Avocados||2 nos||Lime||Juice of 1 and ½|
|Onions||2 tbsp finely chopped||Garlic Paste||2 tsp|
|Tomatoes||2 tsp finely chopped||Salt||For Seasoning|
|Olive oil||1 tsp||Brown sugar||½ tsp|
- To prepare the guacamole, first cut the avocadoes very carefully around the seed. Separate the halves and gently take out the seed. Then with a spoon, scoop out the flesh and mash it with a fork.
- To the mashed avocado, add the juice of one lime. If you feel it is too much, then you can adjust the quantity of the lime as per your taste.
- Add the chopped onions, tomatoes, 1 tsp of garlic paste, brown sugar and season with salt and pepper.
- If you wish you can grind the entire thing to a smooth paste. However, I prefer the rough coarse version. Keep it refrigerated till such time the prawns are being prepared.
- Lightly smear the balance garlic paste, some salt and pepper, lime juice and olive oil on the prawns.
- Heat a grill pan. When it is very hot, place the prawns on the grill pan. On each side cook for about a minute and half. Depending on the size of the prawn, you have to judge the cooking time, keeping in mind that shell fish doesn’t take long to cook and over cooked prawns taste quite rubbery.
- Once the prawns are a beautiful golden colour, take them out and serve along with the guacamole. Squeeze some more lime over the prawns to enhance the eating experience.