Shrimp – Avocado – Cocktail
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g prawns, wild-cauht (frozen)
- 300 ml cream
- 200 ml tomato ketchup
- 100 ml cognac
- 2 teaspoons pepper, freshly ground
- 2 teaspoons paprika powder, noble sweet
- 3 teaspoons salt
- 3 teaspoons Worcestershire sauce
- Herbs, fresh
- 2 chicory or green salad
- 2 avocado (s), fresh
- 200 g mayonnaise
- 0.5 ½ onion (s), fresh
- 1 clove garlic
- 3 teaspoons olive oil
Print Recipe
Pin Recipe Instructions
- Halve fresh avocados and refrigerate. Thaw prawns, rinse well and dry with kitchen paper.
- Mix the mayonnaise with the ketchup and the vinegar, the Worcestershire sauce, the olive oil and the cognac well with the whisk. Then add the spice and some of the fresh herbs, the finely chopped onion and the garlic from the press and continue to stir well. Then season the sauce with the cream. Put in a cool place (approx. 30 minutes).
- Hollow out the halved avocados and line with the lettuce leaves. Loosely pour in the prawns and pour the sauce over them. Decorate with the remaining herbs, lettuce leaves and a little more paprika, serve and enjoy.
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