Avocado and Prawns

This is one of my favorite go-to dishes.  It makes a nice light supper or a great first course in place of a salad.  It reminds me of a dish I had at an Italian restaurant near Waterloo Station in London.  I hope you enjoy it as much as I do!


For 2 servings:

1 ripe avocado

6-10 medium to large shrimp (or prawns)

Remoulade sauce (bottled such as Louisiana Fish Fry brand or homemade)

Wash the outside of the avocado, removing any stickers.  Cut it in half, lengthwise.  Remove the pit.  Place a half on a shallow bowl. I use a rimmed soup bowl.  Do the same with the other half.

Put 3 to 5 shrimp in the cavity of each avocado, tails up.

Drizzle the remoulade sauce over the top of the shrimp, filling the cavity of the avocado. Eat and enjoy.  Be sure to get a little bit of all three tastes in every bite!


Now if you know your etiquette, you know that if something is served in a bowl, you use a spoon to eat it.  In this case, I like to set each place with a fish fork and knife or a salad fork and knife.  This aids cutting off the tails of the shrimp and cutting the shrimp into bite size pieces.  However, you could cut each shrimp into 3 pieces before putting the shrimp on the avocado.  In this case, providing a spoon would be fine.

Bonus:  If you want a quick cheat to Remoulade sauce, you can use 4 tablespoons of tarter sauce and 2 tablespoons of ketchup (or I used tomato sauce one time when I was out of ketchup).

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