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RETRO AVOCADO RITZ

Recipe by
| Servings: 4 servings

RETRO AVOCADO RITZ

  • Marie Rose sauce:
  • ½ lemon, juice only
  • 1 tablespoon Worcestershire sauce
  • 5 tablespoon tomato ketchup
  • few drops Tabasco sauce
  • 2 pinches smoked paprika
  • ½ teaspoon paprika
  • 1 tablespoon double cream
  • 4 tablespoons mayonnaise
  • 1 pinch cayenne pepper
  • pinch salt
  • 1 teaspoon cracked black pepper
  • Extra:
  • 2 ripe avocado’s
  • prawns or shrimps, already cooked
  • lettuce
  • cocktail tomatoes
  • pickled red onions

Mix all together and pour over the shrimps or prawns.
Cut the avocado’s in half, remove the pip, plate half an avocado per person on a bed of lettuce, cocktail tomatoes and pickled red onions.  Fill the hole of the avocado with the seafood and cover with some sauce.

Note:
The prawns or shrimps were already cooked but frozen. I simply put it in a colander or sieve and poured half a kettle of boiling water over it in the sink and then rinsed under cold water. Drain well and use for the salad.

Pickled red onions:
The red onions were thinly sliced and pickled in white vinegar for 24 hours before being chopped up finely and used.

Recipe and photo: Elsabie Templeton

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