Avocado prawn tower with garlic cream

AUTHOR
Eunice Scott
DIFFICULTY
very easy
RATING
4 5
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 6
  • 250 g deep-frozen freezer sea shrimps (ready cleaned and cooked)
  • 1 Garlic clove
  • 2 TABLESPOONS Salad cream
  • 2 TABLESPOONS Whole milk yoghurt
  • 2 (approx. 250 g) Tomatoes
  • 1 collar Dill
  • 1 (approx. 200 g) ripe avocado
  • 3 TABLESPOONS freshly squeezed lime juice
  • 5 TABLESPOONS Sunflower oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 4 TABLESPOONS Fruit vinegar
  • 1 TEASPOON Sugar
  • 1 Shallot
  • 100 g Baby leaf salad

Directions

  1. 1

    Defrost shrimps at room temperature. For the aioli, peel the garlic and press it through a garlic press. Mix salad cream, yoghurt and garlic

  2. 2

    Wash, clean, quarter and seed the tomatoes. Cut the flesh into cubes. Roughly chop the prawns. Wash dill, shake dry, pluck little flags from the stalks and cut finely except for a little garnish. Halve the avocado, remove the core, remove the flesh from the skin and dice. Mix lime juice, dill and 1 tbsp. oil. Season with salt and pepper. Mix prawns, tomatoes and avocado together

  3. 3

    For the vinaigrette, whisk vinegar, salt, pepper and sugar. Add 4 tbsp. of oil drop by drop. Peel the shallot, cut into fine cubes and stir into the vinaigrette. Wash the salad, shake dry

  4. 4

    Form the avocado and shrimp mixture into turrets on plates using a dessert ring (Ø 7 cm). Mix salad and vinaigrette and arrange next to the turrets. Garnish with aioli and dill

  5. 5

    Waiting time approx. 30 minutes

Nutrition Facts

KCAL
190 kcal
CARBS
4 g
FATS
16 g
PROTEINS
8 g

Categories & Tags

Snacks/PartyAppetizervery easy