Shell with shrimp salad


1 large avocado

lemon juice

1 hardboiled egg (yolk)

2 tablespoons oil

1 tablespoon lemon juice

2-4 stoned olives

1 gherkin

1 tablespoon capers

200 gr convert conversionsmall shrimps

1 tablespoon (stem) ginger

4 segments lemon


4 shells or small plates

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How to prepare:

Half the avocado in the lenght and remove the pip.

Peel both halves and cut the pulp in very thin slices.

Arrange like roof tiles over 4 shells (or small plates) and sprinkle with lemon juice to prevent discolouring.

Mash, for the sauce, the egg yolk with a fork. Add, while stirring, oil and lemon juice and mix with sliced olives, chopped gherkin and chopped capers. Sprinkle over the avocado.

Divide the small shrimps or prawns over the shells and sprinkle with some lemon juice.

Garnish with small chopped ginger and a segment lemon.

First published: April 12, 2003, Netherlands
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