I remember discovering Angela Carter in my mid-20s and falling instantly in love with her lush, prosaic, luxuriant and very bawdy language. Her writing can instantly evoke palaces filled with plush draperies, languid golden bathrooms, fairylike woods filled with magical creatures…….and also be as basic and raunchy as humorously describing a cat licking his bottom, the stench of rotting food, or the very earthy pleasures of lovemaking.
Her masterwork, in my opinion, is her collection of short stories, The Bloody Chamber and Other Tales, from which the short story I am blogging today got its title. The book itself is a collection of eight novellas based on traditional fairy tales. You’ll read fantastical revised versions of Little Red Riding Hood, Puss in Boots, Sleeping Beauty, two very different and equally gorgeous versions of Beauty and the Beast, and my own personal favorite story, The Bloody Chamber, which takes the tale of Bluebeard and twists it completely onto its head.
I was always madly fascinated by the horrific tale of Bluebeard and the wives he’d murdered and then whose heads he kept hanging in his secret chamber, gruesome trophies of his own hunt. It’s no wonder that this particular story has never been turned into a bowdlerized Disney version – there is no way in hell you can make this story nice. You could throw in dancing candlesticks, talking animals, and singing snowmen all you want, and it remains a horrific tale of murder and ultimate redemption, when the fourth young wife takes the key – that infamous key that her husband has specifically told her NOT to use – opens the door to the bloody chamber, and discovers what happened to her predecessors.
In Carter’s version, the young wife is ultimately rescued by her mother, so you can read it as a highly feminist archetypal tale. I think why this particular tale of Carter’s has always beguiled me so much is because the young wife is as fascinated by her older, murderous husband as she is repelled by him, which demonstrates the multifaceted nature of women. She is as happy with her husband’s wealth as she is miserable in her solitude. She orders a fabulous feast for herself when her husband leaves her to go on a business trip, and before her fateful exploration of his castle and ultimate discovery of the bodies of his three previous wives – all killed by him and preserved in a locked room.
Then I found I had to tell her what I would like to have prepared for me; my imagination, still that of a schoolgirl, ran riot. A fowl in cream – or should I anticipate Christmas with a varnished turkey? No; I have decided. Avocado and shrimp, lots of it, followed by no entree at all. But surprise me for dessert with every ice-cream in the ice box.
Shrimp and avocado are, in my humble opinion, a marriage made in heaven. There are so many wonderful ways to combine them, but I decided to make some appetizer bites combining shrimp, avocado, cucumber, and some homemade Creole seasoning. As I had invited friends over for Game Night, these made the perfect starter.
30 raw shrimp, shelled and deveined
1 tablespoon olive oil
1 tablespoon lemon juice
1/2 teaspoon cayenne pepper
1 tablespoon smoked paprika
1 tablespoon red chili powder
1 teaspoon Old Bay seasoning
1 teaspoon chipotle sea salt
1 tablespoon butter
2 ripe avocadoes
1 tablespoon lime juice
2 large cucumbers, peeled and cut into round slices
Mix the olive oil, lemon juice, and spices together in a bowl, and add the shrimp. Stir around to ensure they are completely covered, then refrigerate for an hour.
Arrange the cucumber rounds on a platter.
Mash the two avocadoes together, and season with salt and lime juice to taste.
Spread the avocado mix onto each cucumber round.
Heat the butter in a cast-iron skillet on medium-high, and gently cook the shrimp for 2-3 minutes per side, until they are opaque and have some nice blackened marks on them.
This is what you want.
Let the shrimp cool for a few minutes, then place one shrimp on each avocado-covered cucumber round.
That’s it! Simple, elegant, and quite beautiful, with the contrast of the blackened shrimp floating on the cool green bed of avocado. And the spiciness of the shrimp is nicely offset both by the smooth avocado and crisp cucumber. So good that surely you can keep Bluebeard from killing you next.