Raclette pan with prawns and avocado cream

Name: Raclette pan with prawns and avocado cream
Cook time: 25 min
Total time: 25 min
Yield: 8
Ingredients: 1 ripe avocado (about 250 g); 150 g Fresh cream; 1 TABLESPOON Lime juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Garlic cloves; 24 shrimps ready to cook; without head and shell; 3 TABLESPOONS Oil; 8 discs Raclette cheese; 3 TABLESPOONS flaked almonds; 7-10 Tbsp Avocado columns

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 8

1 ripe avocado (about 250 g)
150 g Fresh cream
1 TABLESPOON Lime juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Garlic cloves
24 shrimps ready to cook; without head and shell
3 TABLESPOONS Oil
8 discs Raclette cheese
3 TABLESPOONS flaked almonds
7-10 Tbsp Avocado columns

Directions

1
Halve the avocado, remove the core and peel the flesh. Mash the avocado in a bowl with a fork. Stir in crème fraîche and lime juice. Season to taste with salt and pepper. Peel garlic and chop finely
2
Wash the prawns, dab dry. Heat the oil in a hot pan and fry the prawns for about 2 minutes, turning them over. Add garlic and fry for about 1 minute. Season with salt and pepper and remove
3
Cheese rind. Place the shrimps, avocado cream and raclette cheese in the pans. Sprinkle with almond flakes. Bake under the hot raclette grill for about 5 minutes. Garnish with avocado wedges