Filter
Reset
Sort ByRelevance
Jennifer Russell
Shrimp cocktail with tomato and avocado
Classic cocktail with prawns, crayfish, tomato and avocado.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut 1 half length per portion into portions and put them on the edge of the slices. Halve the rest of the tomatoes.
-
Cut the avocado half in half. Remove the kernel and scoop out the flesh with a spoon from the peel. Cut the flesh into cubes.
-
Squeeze out the lemon. Spoon the avocado with some lemon juice and mix with the tomatoes.
-
Season the tomato juice with the rest of the lemon juice, a few drops of Tabasco and Worcestershire sauce.
-
Divide the lobsters over the slices. Spoon the tomato avocado mixture and then the cocktail shrimp.
-
Cut the celery fine. Pour the tomato juice over it and sprinkle with the celery.
Blogs that might be interesting
-
25 minLuncholive oil, shallot, frozen pea, vegetable stock, milk, mint leaf, baguette, pistachios, pine nuts, fresh mint, flat leaf parsley, Parmesan cheese, garlic, olive oil,pea soup and bruschetta with mint pistachio tapenade -
25 minLunchchicory, olive oil, Apple juice, honey, mustard, apple vinegar, Apple, soft goat cheese, hazelnut,salad of grilled chicory with goat's cheese and apple vinaigrette -
15 minAppetizercoquille, meat tomato, green pepper, yellow bell pepper, bunch onion, red pepper without seeds, rosemary, coriander, lime, olive oil, Brown sugar, salt and pepper,scallops with aromatic tomato salsa from rené pluijm -
25 minSmall dishmussel, olive oil, shallot, breakfast bacon, dry white wine, parsley, White bread,gratinated mussels with bacon
Nutrition
155Calories
Sodium18% DV440mg
Fat14% DV9g
Protein24% DV12g
Carbs2% DV5g
Fiber12% DV3g
Loved it