Seafood-filled Avocado Halves
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 12 h. 15 min.
Ready in
Calories:
749
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(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 %) |
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
all recipes of this author
Ingredients
for
4
- 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)
Preparation steps
1.
In a bowl, layer the shrimps, the shallot, diced spring onions, and the finely sliced celery. Add the bay leaf.
2.
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.
3.
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.
4.
Fill each avocado half with the pepper, tomato and chilli mixture. Take the marinated shrimps out of the marinade and place on top.
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