Seafood-filled Avocado Halves

Name: Seafood-filled Avocado Halves
Total time: 12 h 15 min
Yield: 4
Cuisine: American, Central America, Mexican, South America, Latin America
Ingredients: 2.5 cups shrimp (ready-cooked); 2 shallots (diced); 4 scallions (diced); 1 stick Celery (finely sliced); 1 fresh bay leaf; 3 tablespoons olive oil; 0.667 cup white wine; 2 tablespoons white balsamic vinegar; salt; peppers; 2 Avocados; 2 tablespoons diced Red pepper; 8 Cocktail tomatoes (sliced); chopped red Chili; lemon juice (for sprinkling)

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Difficulty:

easy

Difficulty

Preparation:

15 min.

Preparation

ready in 12 h. 15 min.

Ready in

Calories:

749

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	749 kcal	(36 %)
Protein	51.25 g	(52 %)
Fat	26.05 g	(22 %)
Carbohydrates	95.26 g	(64 %)
Sugar added	0 g	(0 %)
Roughage	39.31 g	(131 %)

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more nutritional values

Vitamin A	48.52 mg	(6,065 %)
Vitamin D	0 μg	(0 %)
Vitamin E	2.85 mg	(24 %)
Vitamin B₁	0.91 mg	(91 %)
Vitamin B₂	1.14 mg	(104 %)
Niacin	16.02 mg	(134 %)
Vitamin B₆	3.35 mg	(239 %)
Folate	1,035.12 μg	(345 %)
Pantothenic acid	12.28 mg	(205 %)
Biotin	28.18 μg	(63 %)
Vitamin B₁₂	0 μg	(0 %)
Vitamin C	824.59 mg	(868 %)
Potassium	5,687.48 mg	(142 %)
Calcium	462.65 mg	(46 %)
Magnesium	309.84 mg	(103 %)
Iron	8.95 mg	(60 %)
Iodine	1.7 μg	(1 %)
Zinc	6.31 mg	(79 %)
Saturated fatty acids	5.08 g
Cholesterol	133.95 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

servings

Ingredients: 2 ½ cups
shrimp (ready-cooked); 2
shallots (diced); 4
scallions (diced); 1 stick
Celery (finely sliced); 1
fresh bay leaf; 3 tablespoons
olive oil; ⅔ cup
white wine; 2 tablespoons
white balsamic vinegar; salt; peppers; 2
Avocados; 2 tablespoons
diced Red pepper; 8
Cocktail tomatoes (sliced); chopped red Chili; lemon juice (for sprinkling)

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Preparation steps

In a bowl, layer the shrimps, the shallot, diced spring onions, and the finely sliced celery. Add the bay leaf.

Mix the oil, vinegar, white wine, capers, salt and pepper to make a marinade and pour over the shrimps. Make sure they are covered with the liquid. Cover and leave in the refrigerator overnight. Turn the shrimps every now and then and spoon the marinade over.

Mix the cocktail tomatoes with the with the diced peppers and the chilli pieces. Halve the avocado, remove the stone and drizzle the flesh with lemon juice.

Fill each avocado half with the pepper, tomato and chilli mixture. Take the marinated shrimps out of the marinade and place on top.