Prawn Avocado Escabèche Recipes

AVOCADO PRAWNS

Avocado Prawns image

Avocado is mashed until it turns into a paste with lemon juice and pepper. Absolutely original, it is a fantastic combination.

Provided by dollychiaa

Categories Seafood Shellfish Shrimp

Time 25m

Yield 2

Number Of Ingredients 10

Ingredients

2 avocados, halved with pits removed
½ lemon, zested
½ lemon, zested and juiced
½ teaspoon white sugar
1 tablespoon chopped Italian flat leaf parsley
1 ½ tablespoons olive oil
½ teaspoon chopped garlic
½ pound peeled and deveined prawns
1 teaspoon salt
1 pinch ground black pepper, to taste

Steps:

Mash the avocados, lemon zest, lemon juice, sugar, and parsley together in a bowl. Set aside.
Heat the olive oil in a skillet over medium-low heat; cook the garlic in the hot oil until slightly browned, about 5 minutes. Add the prawns and increase heat to medium. Season with salt and pepper. Cook and stir the prawns over medium heat until they begin to change color. Reduce heat to low. Stir the avocado mixture into the prawns; cook until the avocado is completely heated, about 2 minutes. Garnish with a little bit of black pepper to serve.

Nutrition Facts : Calories 512.1 calories, Carbohydrate 22.1 g, Cholesterol 172.6 mg, Fat 40.7 g, Fiber 15.2 g, Protein 23 g, SaturatedFat 5.9 g, Sodium 1377.6 mg, Sugar 2.5 g

SHRIMP IN ESCABèCHE

Shrimp in Escabèche image

Provided by Maggie Ruggiero

Categories Shrimp Healthy Gourmet

Yield Makes 8 servings

Number Of Ingredients 8

Ingredients

1 small red onion, halved lengthwise and thinly sliced crosswise
1/2 cup distilled white vinegar
1/4 teaspoon dried oregano
2/3 cup extra-virgin olive oil
2 Turkish bay leaves or 1 California
2 garlic cloves, smashed
1 teaspoon black peppercorns
2 pound large shrimp in shell (21 to 25 per pound), peeled, leaving tail intact, and deveined

Steps:

Toss together onion, vinegar, oregano, and 1 teaspoon salt in a shallow glass or ceramic dish.
Simmer oil, bay leaves, garlic, and peppercorns in a small saucepan 10 minutes, then let stand until ready to use.
Add shrimp to a medium pot of boiling salted water (2 tablespoons salt for 4 quarts water), then remove from heat and let stand, uncovered, until just cooked through, about 5 minutes. Drain well, then stir into onion mixture along with oil mixture.
Chill shrimp in escabeche, covered when cool, stirring occasionally, at least 12 hours. Discard bay leaves and serve shrimp cold or at room temperature.

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