Avocado and shrimp in a mayonnaise based dressing.
2 tbsp | mayonnaise | 28 g | |
1 tsp | ketchup | 5 g | |
10 drops | Tabasco sauce | 0.63 mL | |
1/2 tbsp | Cognac, or brandy [optional] | 8 mL | |
14 | shrimp, small size, cooked | 80 g | |
1 | avocados | 170 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
1/2 tbsp | Italian parsley, fresh [optional] | 3 g |
per 1 serving (120 g)
Amount % Daily Value |
Calories 240 |
Fat 21 g 32 % |
Saturated
3.1 g
16 % |
Cholesterol 80 mg |
Sodium 170 mg 7 % |
Carbohydrate 7 g 2 % |
Fibre 4 g 17 % |
Sugars 1 g |
Net Carbs 3 g |
Protein 10 g |
Vitamin A 11 % |
Vitamin C 13 % |
Calcium 2 % |
Iron 12 % |
Food Group | Exchanges |
---|---|
Vegetables | 0 |
Meat and Alternatives | 1 |
Fats | 4 |
This was a great quick recipe, I keep cooked frozen shrimp in the freezer and someone had given me a tip that a quick boil firms up the shrimp. That worked really well, removed the tails, dried them well before combining with sauce. Wasn't sure what to use for a side dish so added micro-greens and tomato wedges.
I used a salmon patty (frozen) instead of shrimp, cooked and broken up into shrimp-sized pieces. Served on baby organic spinach leaves. This was such a delicious recipe. I'll surely make it again and again!
I liked the sauce for the shrimp, but I didn't care for the shrimp with the avocado.