How to Cook Shrimp Cocktail in Guacamole

by Gioele Nunziatini

Fast and tasty dish that can be served as an appetizer or a main.

Supplies

  • 12 Jumbo Shrimps (Prawns)
  • 2 Ripe Avocados
  • 6 Cherry tomatoes
  • Parsley
  • 2 Leaves Red Cabbage (to garnish)
  • ½ Lemon
  • Olive oil
  • Sunflower seeds oil
  • Instructions

    Step 1

    Saint Valentine day menu (part 1/5): First Appetizer (see the other guides for the full menu)

    Step 2

    Cut and pit the avocados. Scoop them in a bowl where you will blend them or the food processor.

    Step 3

    Add the juice of the lemon half, three tablespoon of olive oil and a pinch of salt. Blend everything well to get a uniform cream. This is not the typical guacamole, I tweaked it for sake of the recipe

    Step 4

    Chop the parsley finely

    Step 5

    Remove the seeds from the cherry tomatoes and chop them in small pieces.

    Step 6

    Remove the heads and peel the shrimps, leave the tails on. Rinse well

    Step 7

    Heat some sunflower seeds oil in a non stick pan. Throw in the shrimps

    Step 8

    Flip them after a minute and sprinkle with a pinch of salt. Cook for one more minute.

    Step 9

    Rinse the cabbage leaf. Add a scoop of guacamole in the middle. Add 6 shrimps, 3 with tail up and 3 down, staggered. Sprinkle with parsley and tomatoes. Drizzle with olive oil.

    Step 10

    Enjoy!

    Step 11

    1st Edit: another way to serve this combination, coat the prawns with breadcrumbs, lemon zest and black pepper, lightly pan fry and serve with the guacamole. Enjoy!