Spicy Shrimp on Avocado Cream
Finger food: spicy shrimp atop avocado cream with chili and lime juice. Piquant and finely tart seasoned shrimp served over creamy avocado—great as a snack or starter.
Ingredients
- 375 g shrimp (pre-cooked)
- 1 large lime
- Salt
- 1 Red Onion
- 1 red chili pepper
- 0.5 bunch cilantro
- 0.5 cucumber
- 75 ml passata tomato (or ketchup)
- Pepper
- 200 g avocado (1 avocado)
- 1 tbsp red wine vinegar
- 4 tbsp yogurt (0.3% fat)
Instructions
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1.
Rinse the shrimp and pat dry. Squeeze the lime. Bring 2 tbsp of lime juice with 1 L salted water to a boil, cook the shrimp once, then remove.
-
2.
Quickly plunge into ice water and drain well.
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3.
Mix the shrimp with the remaining lime juice in a bowl and let marinate in the fridge for 1 hour.
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4.
Meanwhile peel and finely dice the onion. Halve the chili lengthwise, deseed, wash, and finely dice. Wash cilantro, shake dry, pluck leaves and finely chop. Peel cucumber, halve lengthwise, deseed, and cut flesh into small cubes.
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5.
Combine all with tomato or ketchup, season with salt and pepper, and let rest for 15-20 minutes. In the meantime halve the avocado, remove the pit, and scoop out the flesh.
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6.
In a tall container mix red wine vinegar, yogurt, salt, and pepper; blend with an immersion blender until smooth. Spoon the avocado puree into six glasses, top with shrimp, and serve immediately garnished with cilantro.
- 7.
