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
