Prawns on salad with avocado cream
easy
40 mins
40 mins
Ingredients
- 200 g raw shrimps (without head, with shell; fresh or frozen)
- 150 g Whole milk yoghurt
- 3-4 Tbsp Salad cream
- 1 Shallot
- 1 Tomato
- 1 ripe avocado
- 1 TABLESPOON Lime juice
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 (100 g) Bag of baby salad mix
- 1 Garlic clove
- 2 TABLESPOONS Olive oil
Directions
- 1
Defrost the prawns if necessary. Mix yoghurt and salad cream. Peel and chop the shallot. Wash, quarter and seed the tomato. Halve, stone and peel the avocado. Dice both. Sprinkle avocado with lime juice immediately.
- 2
Fold the avocado, tomato and shallot into the yoghurt cream. Season to taste with salt and pepper.
- 3
Sort the salad, wash and drain. Remove the shrimps from their shells, except for the tips of their tails. Make a longitudinal incision in the back and remove the dark intestine. Wash the shrimps, dab dry.
- 4
Peel the garlic and press it through a press.
- 5
Heat the oil in a frying pan. Fry the prawns for 3-4 minutes. Fry the garlic briefly. Season with salt and pepper. Arrange salad with prawns and avocado emulade. Goes well with baguette.
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