Recipe by dollychiaa
"Avocado is mashed until it turns into a paste with lemon juice and pepper. Absolutely original, it is a fantastic combination."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
avocados, halved with pits removed
lemon, zested and juiced
chopped Italian flat leaf parsley
1 1/2 tablespoons
peeled and deveined prawns
ground black pepper, to taste
It's really good but a lot of avocado. I used half the recommended amount and I put it over pasta and it was great.
I made this recipe for my family along with stuffed mushrooms. The mushrooms were a hit but no one liked the prawns. Unfortunately, I will not be making this recipe again.
This is really good. I made it as a side dish served next to Lemon Garlic Talapia. I served it over fresh green beans and it was good, a little thicker then i thought it would be. I was expecting more of a sauce but it was still good!
Original and refreshing way to make butterfly shrimp! Go easy on the lemon and add a bit of white wine to make a reduction in the pan. Highly recommended.
this was very good, very fresh flavour. I did however tweak it a bit, to make the sauce a bit more pastier and smoother. but it was a hit and will definately be making this again.
I made this as an entree for Christmas lunch exactly as given in the recipe. I was intrigued by the idea of warm, cooked avocado! The dish on it's own is interesting, the flavor of the avocado came through just fine although there was a tad too much avocado to prawns ratio. I feel it does need to be served over pasta or perhaps brown rice to cut the richness. All in all a very novel and interesting dish.
We loved this. We used a pound of shrimp and served it over 16 oz. thin spaghetti (lightly coated in olive oil.) I felt like there was definitely enough sauce without changing the recipe. For our family, it served 4. The interesting thing is- it really doesn't taste like avocado. But it's very good!
The warm avocado fascinated me so I had to try it. The shrimp sort of got lost in the sauce the first time I made this and we thought the sauce was too thick. The second time I steamed my shrimp as I normally do and dipped them in the sauce, which I thinned with a bit of dry white wine. I didn't measure, just added until the texture was right. Don't be afraid, this is really good!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 366
The best wintertime meals need a long, slow simmer while you're doing something else.
Our big collection of budget recipes will leave some jingle in your pocket.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Watch how to make this Latin American favorite.
Pan-fried chicken topped with a fresh avocado and red onion salsa.
See how to make a fresh pasta salad with avocadoes, tomato, and mozzarella.