A thick slice of artisan bread topped with grilled shrimp, avocado and pesto sauce makes a quick and easy sandwich supper.
Tartine means “slice of bread” in French and also can mean an open-face sandwich, usually with an elaborate topping. I created this quick dinner after tasting a tartine from the Books and Books Cafe at the Adrienne Arsht Center in Miami. I adapted the recipe for this quick meal.
Avocado lends a creamy, nutty flavor. Look for an avocado that gives slightly to pressure. To ripen an avocado, place it in a brown paper bag in a warm spot. Adding a banana or apple to the bag helps speed ripening. Only refrigerate them after they are ripe. They will keep two to three days that way.
If you don’t have a ripe avocado, substitute 1 cup of sliced, sauteed mushrooms.
Never miss a local story.
To complete the meal, toss 2 tablespoons of reduced-fat salad dressing with peppery, tangy watercress or arugula.
Linda Gassenheimer: firstname.lastname@example.org.
Shrimp and Avocado Tartine
1 cup diced ripe avocado
2 tablespoons lemon juice
Olive oil spray
3/4 pound shelled shrimp
Salt and freshly ground black pepper
4 thick slices whole grain bread
1 small tomato, sliced
2 tablespoons reduced-fat pesto sauce
PREPARE avocado and place in a bowl with the lemon juice. Toss to make sure all pieces are coated. Set aside.
HEAT a nonstick skillet over medium-high and spray with olive oil spray. Add shrimp and cook 3 to 4 minutes or until they turn pink. Sprinkle with salt and pepper to taste.
TOAST the bread and place on two dinner plates. Spoon avocado onto each slice. Layer tomato slices over the avocado. Top with the shrimp and spoon pesto sauce over the shrimp.
Per serving: 497 calories (37 percent from fat), 20.3 g fat (3.1 g saturated, 10.8 g monounsaturated), 279 mg cholesterol, 45.2 g protein, 35.9 g carbohydrates, 10.3 g fiber, 540 mg sodium.
YIELD: 2 servings.