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Shrimp cocktail with avocado herb dressing
 
 
4 ServingsPTM25 min

Shrimp cocktail with avocado herb dressing


Cocktail of shrimps, avocado, anchovy croutons, kale and mango.

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Directions

  1. For the dressing, cut the avocado half way through. Remove the kernel, scoop the flesh from the peel with a spoon and put it in the food processor.
  2. Cut the parsley coarsely. Cut 3/4 of the chives coarsely.
  3. Remove the shank from the jalapeño pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Cut into pieces.
  4. Put the pepper, chopped herbs and buttermilk in the food processor and grind. Season with pepper and salt.
  5. Heat for the croutons the anchovies and the oil from the tin and melt on low heat. Meanwhile, tear the bread into pieces.
  6. Add the bread to the anchovies and cook for 8 minutes on medium heat until crispy. Change regularly.
  7. Meanwhile, peel the mango, cut the pulp from the pit and cut into strips. Cut the tomatoes into wedges.
  8. Mix the mango and tomatoes with the kale, shrimp and croutons. Spoon 2 tablespoons in each sundae and divide the shrimp mixture.
  9. Divide the rest of the dressing over the shrimp. Cut the rest of the chives finely and spread over the slices.


Nutrition

300Calories
Sodium0% DV1.220mg
Fat18% DV12g
Protein36% DV18g
Carbs9% DV26g
Fiber20% DV5g

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