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Jennifer Russell
Shrimp cocktail with tomato and avocado
Classic cocktail with prawns, crayfish, tomato and avocado.
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Ingredients
Directions
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Cut 1 half length per portion into portions and put them on the edge of the slices. Halve the rest of the tomatoes.
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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.
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Squeeze out the lemon. Spoon the avocado with some lemon juice and mix with the tomatoes.
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Season the tomato juice with the rest of the lemon juice, a few drops of Tabasco and Worcestershire sauce.
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Divide the lobsters over the slices. Spoon the tomato avocado mixture and then the cocktail shrimp.
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Cut the celery fine. Pour the tomato juice over it and sprinkle with the celery.
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Nutrition
155Calories
Sodium18% DV440mg
Fat14% DV9g
Protein24% DV12g
Carbs2% DV5g
Fiber12% DV3g
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