Avocado prawn tower with garlic cream

Name: Avocado prawn tower with garlic cream
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 250 g deep-frozen freezer sea shrimps (ready cleaned and cooked); 1 Garlic clove; 2 TABLESPOONS Salad cream; 2 TABLESPOONS Whole milk yoghurt; 2 (approx. 250 g) Tomatoes; 1 collar Dill; 1 (approx. 200 g) ripe avocado; 3 TABLESPOONS freshly squeezed lime juice; 5 TABLESPOONS Sunflower oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Fruit vinegar; 1 TEASPOON Sugar; 1 Shallot; 100 g Baby leaf salad

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 6

250 g deep-frozen freezer sea shrimps (ready cleaned and cooked)
1 Garlic clove
2 TABLESPOONS Salad cream
2 TABLESPOONS Whole milk yoghurt
2 (approx. 250 g) Tomatoes
1 collar Dill
1 (approx. 200 g) ripe avocado
3 TABLESPOONS freshly squeezed lime juice
5 TABLESPOONS Sunflower oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Fruit vinegar
1 TEASPOON Sugar
1 Shallot
100 g Baby leaf salad

Directions

1
Defrost shrimps at room temperature. For the aioli, peel the garlic and press it through a garlic press. Mix salad cream, yoghurt and garlic
2
Wash, clean, quarter and seed the tomatoes. Cut the flesh into cubes. Roughly chop the prawns. Wash dill, shake dry, pluck little flags from the stalks and cut finely except for a little garnish. Halve the avocado, remove the core, remove the flesh from the skin and dice. Mix lime juice, dill and 1 tbsp. oil. Season with salt and pepper. Mix prawns, tomatoes and avocado together
3
For the vinaigrette, whisk vinegar, salt, pepper and sugar. Add 4 tbsp. of oil drop by drop. Peel the shallot, cut into fine cubes and stir into the vinaigrette. Wash the salad, shake dry
4
Form the avocado and shrimp mixture into turrets on plates using a dessert ring (Ø 7 cm). Mix salad and vinaigrette and arrange next to the turrets. Garnish with aioli and dill
5
Waiting time approx. 30 minutes