In January we were invited to take a cooking class at the Biltmore Hotel. It was such a fun and exciting learning experience . . . not to mention that the champagne was flowing relentlessly during the entire luncheon class. Needless to say, I was not complaining! Cooking and champagne, what could be better??? The guest chef was Willy Hernandez of Caramelo Restaurant in Coral Gables. The menu consisted of Shrimp Tamarind & Avocado Salad, Risotto al Porcini topped with Herb Crusted Lamb Loin and a Molten Chocolate Cake with Hazelnut Whipped Cream and Cream Anglaise. Chef Willy taught the interactive luncheon from the stage while a chef at each table helped us as well. We seriously had a wonderful time and although I'm allergic to shrimp (I know, poor me!) I loved the Avocado Salad sans the Tamarind Shrimp, we made the dish for a family gathering the next day and everyone absolutely loved it! I've included the recipe below, and some pictures of my husband making the Shrimp Tamarind.
For the Avocado Salad
6 ripe avocados, peeled, pitted, and cut into ¼" cubes
4 TBSP fresh lime juice
2 TBSP cilantro, chopped
2 medium red onions, chopped
2 ripe tomatoes, chopped into ¼" cubes
6 TBSP extra virgin olive oil
salt & pepper to taste
For the Shrimp Tamarind
16 jumbo shrimp, cleaned and deveined
4 TBSP extra virgin olive oil
2 small onions, thinly sliced
2 garlic cloves, minced
2 cups Tamarind Paste
2 small red sweet peppers, thinly sliced
2 small green sweet peppers, thinly sliced
salt and pepper to taste.
In a medium bowl, toss all of the ingredients for the avocado salad and refrigerate for 20 minutes.
In a large skillet heat the olive oil, once hot, add the garlic and shrimp and season with salt and pepper. Add the peppers and Tamarind paste and cook over moderate heat. Stir for about 3 minutes until shrimp is pink.