Shrimp and Avocado Appetiser
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
586
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 586 cal. | (28 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 11.3 mg | (94 %) | ||
| Vitamin K | 93.7 μg | (156 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 764 mg | (19 %) | ||
| Calcium | 150 mg | (15 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 106 μg | (53 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 177 mg | |||
| Cholesterol | 309 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 16 ozs raw, in-shell shrimp (prawns)
- 1 unwaxed lemon (cut into 6 slices)
- 1 crisp Lettuce
- 1 ripe Avocado
- cayenne pepper
- For the aioli
- 3 cloves garlic cloves (crushed)
- 2 egg yolks
- 1 Tbsp Dijon mustard
- 1.333 cups extra virgin olive oil
- ½ tsp lemon juice
- salt
- peppers
- 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.
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