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Quick, easy and delicious
Details
Ingredients
- 0.5 lb of crab meat
- 8 large shrimps (whole w/ skin)
- 2 Garlic cloves
- 1 Endive
- A few leaves of lettuce
- Fresh scallion
- 1 Avocado
- Mayonnaise
- Salt & Pepper
- Olive Oil
- Balsamic vinegar
- Red wine vinegar
- Placing rings
Method
- Peel and slice finely the garlic
- Heat some oil in a pan
- Roast the shrimps for 90 seconds
- Add salt & pepper, add the garlic
- Turn over the shrimps, and roast for another 90 seconds
- Take the shrimps out (with the garlic), let it cool a bit
- While it cools, prepare the Mayonnaise
- Peel the avocado, slice 8 fine long slices, then cut the rest in cibe
- Slice the lettuce
- Slice the scallion finely
- Peel a 8 leaves of the envive, set aside
- Slice the rest of the endive
- Peel the shrimp
- Cut the shrimps, about 7 mm (1/4 of a inch)
- Prepare the vinaigrette: 2 tbsp of balsamic vinegar, 1 tbsp of red wine vinegar, salt & pepper, 3 tbsp of olive oil
- Mix the shrimps, the garlic from the shrimps, the crab meat and the rest of the ingredients, including salt & pepper, but for the endive leaves, the avocado slices and the vinaigrette
- Salt and pepper, add the Mayonnaise
- In each plate, layout 4 endive leaves with a avocado slice in each
- Place a serving ring onto the endives leaves, fill with the crab mix
- Remove the ring, add a few spoons of the vinaigrette on top of it
- Serve with a little of bread
A variation with added asparagus. Grill the asparagus 8 mn in a pan with some olive oil, slice the base of the asparagus, insert some in the crab-shrimp mix and some more on the top. You will note here a mix layer of avocado fine slices and a bit of presentation:
Quick View
| Traditional | |
|---|---|
| Serve | X |
| Preparation Time | X mn |
| Cooking Time | X mn |
| Temperature | |
| Authors | Pascal Crausaz |
| Special |
