Avocado with shrimp

Name: Avocado with shrimp
Prep time: 25 min
Cook time: 10 min
Total time: 55 min
Yield: 4
Cuisine: Togo
Ingredients: 400 g avocado flesh; 300 g raw peeled deveined shrimp; 150 g drained canned sweetcorn; 200 g red bell pepper; 60 g red onion; 20 ml olive oil; 10 g Dijon mustard; 2 g garlic powder; 5 g fresh parsley; 2 g salt; 1 g black pepper; 1 litre water to poach shrimp

🥑 Chilled avocado salad with cooked shrimp, corn, pepper and mustard dressing.

Ingredients

400 g avocado flesh
300 g raw peeled deveined shrimp
150 g drained canned sweetcorn
200 g red bell pepper
60 g red onion
20 ml olive oil
10 g Dijon mustard
2 g garlic powder
5 g fresh parsley
2 g salt
1 g black pepper
1 litre water to poach shrimp

Preparation

Wash pepper and parsley, peel onion. Dice pepper and onion finely and chop parsley. Keep shrimp cold until cooking and prepare clean cooling container.

Bring water to gentle simmer. Poach shrimp about 3–5 minutes depending on size until flesh opaque and firm and at least 63 °C at centre. Drain, cool rapidly in shallow layer, then refrigerate about 20 minutes.

Whisk oil, mustard, garlic powder, parsley, salt and pepper in clean bowl. Drain corn and dice avocado only near assembly.

Gently mix cold shrimp, corn, pepper and onion with dressing. Fold in avocado last with spatula to keep chunks.

Divide into 4 plates and serve chilled promptly. Reference: 25 minutes preparation, 10 cooking including heating, 20 cooling, total 55 minutes. No lemon, cheese or mayonnaise.