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Shrimp and Avocado Appetiser

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Shrimp and Avocado Appetiser
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
853
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie853 kcal(41 %)
Protein29.77 g(30 %)
Fat82.78 g(71 %)
Carbohydrates5.81 g(4 %)
Sugar added0 g(0 %)
Roughage2.98 g(10 %)
Vitamin A81.62 mg(10,203 %)
Vitamin D0 μg(0 %)
Vitamin E0.93 mg(8 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.1 mg(9 %)
Vitamin B₆0.16 mg(11 %)
Folate39.42 μg(13 %)
Pantothenic acid0.8 mg(13 %)
Biotin5.29 μg(12 %)
Vitamin B₁₂0.22 μg(7 %)
Vitamin C14.04 mg(15 %)
Potassium483.52 mg(12 %)
Calcium109.24 mg(11 %)
Magnesium55.39 mg(18 %)
Iron1.34 mg(9 %)
Iodine13.46 μg(7 %)
Zinc2.38 mg(30 %)
Saturated fatty acids11.5 g
Cholesterol320.65 mg
Author of this recipe:

Ingredients

for
4
Ingredients
16 ounces
raw, in-shell shrimp (prawns)
1
unwaxed lemon (cut into 6 slices)
1
1
ripe Avocado
For the aioli
3 cloves
garlic (crushed)
2
1 tablespoon
1.333 cups
extra virgin olive oil
½ teaspoon
For the garnish
Dill (sprigs)
Preparation

Kitchen utensils

1 Small pot, 1 Small skillet, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Mortar, 1 Plate, 1 Cookie cutter ring

Preparation steps

1.
For the prawn and avocado cocktail: heat a large frying pan and cook the prawns for about 5 minutes until they turn pink. Peel the prawns and remove the black thread running along the back. Put into a bowl and chill.
2.
Place a lemon slice in the base of 4 serving glasses. Shred the lettuce and place on top of the lemon slices.
3.
Cut the avocado in half and remove the stone. Cut the halves into wedges and divide among the serving glasses with the prawns. Sprinkle with cayenne pepper.
4.
For the aioli: put the garlic, egg yolks and mustard into a food processor or blender. Blend into a paste and very slowly drizzle in the olive oil to make a thick mayonnaise-like sauce.
5.
Add the lemon juice and season to taste with salt and pepper. Spoon into the serving glasses.
6.
Cut the remaining lemon slices in half and place a half slice in each serving glass. Garnish with a sprig of dill.