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| Servings: 4 servings


  • 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.

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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