Avocat_Crevettes
Print

Avocado and Spicy Shrimp Salad

  • Preparation time
    15 minutes
  • Baking time
    3 minutes
  • Serves
    4 servings
Ingredients
  • 2 ripened avocados, pitted and halved
  • 1/2 cup (125 mL) 35% M.F. Québon Ultra’Cream Whipping Cream
  • 2 tsp (10 mL) lemon zest, finely grated
  • 2 tbsp (30 mL) fresh coriander, chopped
  • 2 tbsp (30 mL) Québon
  • 2 tbsp (30 mL) olive oil
  • 1 tsp (5 mL) curry powder
  • 1/2 tsp (2 mL) ground coriander
  • 1/2 tsp (2 mL) ground cumin
  • 1/2 tsp (2 mL) ground cayenne pepper
  • 20 medium shrimp, peeled and de-veined
  • 2 tbsp (30 mL) lemon juice
  • Salt and ground pepper to taste
Preparation
  1. Carefully remove flesh of the avocados, setting shells aside for presentation purposes. Dice the flesh and place cubes in bowl.
  2. Mix whipped cream with lemon zest and fresh coriander. Season and set aside.
  3. In a pan, heat butter and oil with spices over medium heat for 2 minutes. Add shrimp and cook on high heat for 3 minutes each side. Add lemon juice, season, and add to avocado mixture. Mix well.
  4. Divide among the shells and set on plates. Top with one or two spoonfuls of cream, if desired. Serve hot or cold.
You may also like