Shrimp and Avocado Sandwich

Growing up in the kitchen, Rosie Daykin realized early on that as much as she loves mastering a new dish, her favorite style of cooking is one with little fuss, using basic but quality ingredients. When her daughter was born this approach became even more fitting as there was little time left in a day for anything more complicated. By keeping it simple and keeping it real, she managed to keep her sanity, while still maintaining her love for feeding others.

Daykin’s Let Me Feed You: Everyday Recipes Offering the Comfort of Home (2019, Penguin Random House LLC) is full of simple, delicious recipes. Be prepared to serve second helpings of her Fried Chicken for Impatient People Like Me, Old School Potato Salad, Quiche Me You Fool, Fluffy Flaky Biscuits, How to Catch A Husband Lamb, Cinnamon Donut Muffins, Bajillionaire Bars, etc.

Shrimp and Avocado



3 cups peeled fresh shrimp, rinsed, drained

1/2 cup Spicy Remoulade (in cookbook)

2 avocados, thinly sliced

8 slices brioche loaf, lightly toasted and buttered

Salt and pepper

4 handfuls alfalfa sprouts (optional)


Place shrimp and remoulade in a small bowl, gently stir to combine.

Use a large knife to cut an avocado horizontally until it touches the pit. Use the pit as your guide as you cut around the avocado. Pull the two halves apart by twisting in opposite directions. Use the same large knife to give the pit a little whack, then gently twist and lift it out. Use a spoon to scoop out the avocado from the skin and place it on a cutting board. Repeat with the remaining avocado, then thinly slice each half.

Spread avocado slices across half the slices of the brioche and sprinkle with a little salt and pepper to taste. Spoon shrimp evenly across the avocado, top with a handful of alfalfa sprouts (if using), and sandwich with the remaining slices of brioche. Use a large serrated knife to cut the sandwiches in half. 

Makes four sandwiches.

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