Shrimp on Avocado Cream
Preparation and cooking time: 15 minutes
The is a knife and fork sandwich, modeled on the famous Smorbrod or open-faced sandwiches of the Scandinavian (and Austrian) countries. If you have Avocado Cream left - have it on toast for breakfast.
Ingredients:
- 12 - 18 medium shrimp, 175gr, 6oz
- 1 tbs butter, 14.2gr, .5oz
- 1 tbs lemon, 15gr, .53oz
- 1 tsp pepper
- 1 small ripe avocado, 136gr, 4.8oz
- 1 tsp lemon juice, 5gr, .17oz
- 4 tbs Greek or plain yogurt, 75gr, 2.6oz
- 3 yellow cherry tomatoes, 22gr, .8oz
- 3 red cherry tomatoes, 22gr, .8oz
- 2 pieces whole-grain bread, 56gr, 2oz
- Olives and fresh basil for garnish (and eating)
Instructions:
- Peel and devein shrimp if needed.
- Melt butter; add lemon and pepper.
- Toss shrimp with lemon butter. Cook on barbecue grill for 5 minutes or until done.
- Or sauté in nonstick skillet for same amount of time. Remove and set aside.
- Remove avocado from shell and put into a bowl.
- Add lemon juice and mash with a fork.
- Add the yogurt and mash with the avocado.
- Slice the cherry tomatoes in half.
- Toast the bread. Remove the crusts from the bread and allow to cool.
- To assemble: generously spread the avocado cream on the toast. Artfully arrange shrimp and tomatoes, garnish and serve.
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| Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 757 / 378.5 Total Carbohydrates: 46 / 23 Dietary Fiber: 14 / 7 Total Fat: 45 / 22.5 Saturated Fat: 16 / 8 Cholesterol: 312 / 156 Protein: 49 / 24.5 Calcium: 257 / 128.5 Sodium: 622 / 311 |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search/
