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Avocado Stuffed with Seafood (South Africa)
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- #9537
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1/4 cup lemon juice
1/4 cup dry white wine
1 teaspoon curry powder
1/2 teaspoon ground mace
1 pint mayonnaise
1 pound crabmeat or lobster meat
1/2 pound shrimp, cleaned and deveined
lettuce leaves
avocado halves, peeled
grapefruit sections
strips pimiento
sprigs chicory
black olives
hard boiled eggs
capers
carrot curls
directions
In a 1-quart bowl: blend lemon juice, wine, curry powder, mace. Add mayonnaise.
Mix the crabmeat or lobster meat and shrimp. Marinate the seafood slightly with a little of the dressing immediately before serving. Use only enough dressing to blend.
Arrange lettuce leaves to form cups on plates. Place avocado halves, peeled, in center of cup. Fill lightly with seafood blended with dressing. Arrange grapefruit sections at side of plate. Place 1 strip of pimiento across grapefruit. Place 2 sprigs chicory, one at each end of grapefruit. Top with 1 black olive. Garnish with 1/2 hard boiled egg.
Top with 3 or 4 capers and 2 carrot curls, one at each side.
Recipe Source: The African Cookbook / Bea Sandler
added by
westher
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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