Shrimp tartina recipe with avocado by Chef Sleiman Khawand

QUICK & EASY

SHRIMP TARTINA WITH AVOCADO

BY CHEF SLEIMAN KHAWAND
Serves 4 | Prep/Cooking Time 45 mins
sleiman-landscape
INGREDIENTS
  • 600 g Indonesian shrimp [21/26]
  • 3 avocados
  • 5 bunches coriander (chopped)
  • 2 bunches of dill (chopped)
  • 200 g heavy cream
  • 10ml lemon juice
  • 100 g cherry tomatoes
  • 3 bunches of spring onions
  • 100 g red bell peppers
  • 50 ml olive oil
  • 8 pieces of crunchy chia bread
  • 400 g beetroot
  • Lemon zest to decorate
  • White pepper and salt
PREPARATION
  • Wash and peel the shrimp. Heat oil in a large skillet over medium heat. Add shrimp, spring onions and red bell peppers. Cook, stirring frequently, until shrimp are bright pink and opaque, about 2 minutes. Set aside.
  • Wash and boil the beetroot for around 30 minutes. Gring and add half of the heavy cream with salt, white pepper and dill.
  • Peel the avocadoes and cut it macedoine.
  • Chopped cherry tomatoes and mix them with the avocadoes and the rest of the heavy cream, lemon juice and salt.
  • Fill the chia bread with the avocado mixture and sautéed shrimps.
  • To display, start with the beetroot mixture, the chia bread and decorate with shrimp on top. Serve room temperature.

 

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