Avocado with shrimp
Cut the avocados in half and remove the pit. Score the avocados crosswise with a knife to create cubes. Make sure to leave some of the green on the inside of the skin. Carefully remove the cubes with a spoon and place them in a mixing bowl. This link opens in a new tab.
Ingredients · Servings 4
- 2 st. avocado
- 1 grapefruit
- 0.5 rode ui
- 200 g Dutch shrimp
- 1 tbsp lemon juice
- 100g fresh cream
- 5 grams of verse with the tongue
- Chili flakes, black pepper and salt
Method · 15 min
- Cut the avocados in half and remove the pit. Score the avocados crosswise with a knife to create cubes. Make sure to leave some of the green part on the inside of the skin. Carefully remove the cubes with a spoon and place them in a mixing bowl.
- Peel and finely chop the red onion. Remove the zest from the grapefruit. Cut the segments out from between the membranes and then cut them into pieces. Squeeze the juice out of the membranes and set aside. Finely chop the dill.
- Add half of the dill, the red onion, the grapefruit (segments and juice), and the shrimp to the avocado and toss. Season the filling with chili flakes and salt.
- Mix the remaining dill into the crème fraîche, add a squeeze of lemon juice and some salt and pepper.
- Spoon the filling into the empty avocado shells. Garnish with a spoonful of herbed crème fraîche. Serve the stuffed avocado with shrimp immediately.
