Shrimp Avocado: Balanced Fresh Starter
Discover our Shrimp Avocado recipe, a fresh and light starter that can be made in just 15 minutes and will delight your guests. This dish is a perfect harmony of flavors and textures, thanks to the creaminess of the avocado, the sweetness of the corn, the crunch of the hearts of palm, and the delicacy of the shrimp. Perfect for your summer meals, this colorful and appetizing mix can be served as an appetizer, brunch, or dinner, and it also suits vegetarians if you replace the shrimp with olives. Its quick and easy preparation makes it a must-have for friendly gatherings or family meals. The fresh ingredients come together to create a burst of flavors that is simple yet elegant. Remember to refrigerate your preparation to ensure it's beautifully chilled when served, enhancing its appeal. Plus, it requires no cooking, making it perfect for those looking to avoid the heat of the kitchen during warm months.
- Preparation time: 15 min
- Servings: for 4 people
- Difficulty: Easy
Ingredients
- - 1 avocado (add the juice of half a lemon to prevent oxidation)
- - 1 small can of corn
- - 1 small can of hearts of palm
- - 2 cans of pink shrimp
- - 4 large pink shrimp or alternatively, 4 black olives
- - 4 large leaves of lettuce
- Sauce :
- - 1 small jar of thick fresh cream
- - 1 teaspoon of mild mustard
- - 1 teaspoon of sweet ketchup
- - Salt and pepper to taste
Preparation
1. Start by peeling the avocado, then cut it into cubes. To prevent it from browning, squeeze the juice of half a lemon and mix it with the avocado pieces.
2. Thoroughly wash the corn kernels, then drain them.
3. Rinse the hearts of palm and slice them into rounds.
4. Rinse the canned shrimp to remove excess liquid.
5. Shell the 4 large shrimp for decoration.
6. In a bowl, gently mix the diced avocado, corn, hearts of palm, and shrimp.
7. In a separate container, combine the jar of fresh cream, mustard, and ketchup.
8. Season with salt and pepper to your liking, then mix the sauce into the avocado, hearts of palm, shrimp, and corn mixture.
9. Place a leaf of lettuce at the bottom of 4 ramekins, then add the mixture. Decorate each ramekin with a large pink shrimp or a pitted black olive.
10. Serve well chilled after refrigerating for at least 1 hour.
