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Stuffed Avocado with Prawns

Special dressing: Jonh Denver Don’t know what John Denver has to do with an avocado, but you can always fill your senses with this dish! ;-)

This is such an easy recipe that I’m not uploading a Power Point. I’m sure that most of you have tasted guacamole… well, this is very similar but it has the exotic touch of the prawns and a different sauce… just to make it a bit different! It seems that is a typical dish from Islas Canarias.

I never get tired of avocado, I love it! And I found this easytodo recipe in this book I mentioned before of Iker Erauzkin. You can also present the prawns guacamole in nice glasses or inside the empty peel, that’s how I did. Serve with a multicolored salad.

Ingredients for 4 servings: 4 avocados, 24 prawns (I buy them cooked and frozen at my fishmonger), 1 orange, 1 lemon, 1 green onion, fried tomatoe sauce, mayonnaise, tabasco, cognac and salt.

* Cut avocados in half, get their meat in a bowl and flatten with a fork, drop some lemon on top to avoid avocados oxidize, add some salt.
* In another bowl mix the onion cut in small pieces (only white part) and the prawns also cut in small pieces (reserve 12 to decorate the dish).
* Prepare a pink sauce with the following ingredients and add to the onion and prawns: Whip 2 mayonnaise table spoons and the juice of one orange, then add one tea spoon of fried tomatoe sauce, a spurt of cognac and a few drops of tabasco. Add to the onion and prawns and stir.
* Join this second bowl ingredients to the first one with the avocado. Place the mixture in the fridge and wait to fill the peels with it until it’s cold.

Present with some multicolored salad…. Refreshing!


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01/06/2008 · 21:24 h by Peter M

Nuria, this shrimp salad sounds fantastic and I love the pink sauce. Does it have a name in Spanish or Catalan?

01/07/2008 · 7:31 h by Peter

What a lovely and refreshing recipe. Great idea to use the avocado shells as a base. Nice and refreshing.

01/07/2008 · 8:32 h by Núria

Hola Peter M, yes it’s called Salsa Rosa (Pink Sauce). And the seafood are langostinos… I think these are prawns, but looking at the picture you will know better.

Hola Peter, thanks for leaving a comment! Glad that you like it!!!

01/07/2008 · 14:01 h by Ben

I love avocados and prawns. This recipe is definitely a winner in my list :D

I think empanadillas would be perfect for the Food for plastic challenge. I use puff pastry for my empanadas and everybody loves them. I can’t wait to see how you make empanadillas. I am guessing they are similar to empanadas?

01/07/2008 · 14:58 h by Núria

Hola Ben! Glad you like it!

Concerning empanadillas and your Puff Pastry Event, yeah, they are similar to empanada… only similar ;-)

Hope you get crowds of people concursando!!!!!!

01/07/2008 · 15:01 h by Bellini Valli

This does sound very refreshing Nuria. Salsa Rosa will have to be on my list of things to try!

01/07/2008 · 18:26 h by JennDZ - The Leftover Queen

Ohhh I love avacado too and it pairs so exceptionally well with shrimp! And pink sauce? Yum! Looks nice and light after all the hoiday eating!

01/07/2008 · 18:51 h by Núria

Hi Val, yes it’s very refreshing and the salsa rosa makes the difference if compared with guacamole.

Ciao Jenn! I found a cookbook that’s a treasure, this recipe comes from it. The trio: shrimps, avocado and salsa rosa are good friends ;-). We are overfeeded also!!!

01/08/2008 · 6:34 h by Emiline

I can picture myself eating this dish in the Rocky Mountains, listening to John Denver.

01/08/2008 · 8:16 h by Núria

Emiline, You just made me laugh… great picture!

01/08/2008 · 20:13 h by katiez

I love sound of this – but I really, really love the presentation! Well done!

01/09/2008 · 7:58 h by Núria

Thanks Katie! I feel so flattered!!!!

01/09/2008 · 10:09 h by Meeta

I love shrimps and I love avocado so you can imagine that this is sounding pretty good to me.

01/09/2008 · 14:06 h by Núria

Hi Meeta! So nice to see you over here!!!! Thanks, I’m happy you like the recipe!

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