AVOCAT AUX CREVETTES SENEGALAISES (AVOCADO STUFFED WITH SHRIMP)
This appetizer is really
astonishing. It may seem like a lot of work, but it is well worth
the effort. The blending of mashed avocado and chick peas
combined with shrimp and garnishes makes an intriguing
combination of flavors that is unusual and delicious.
2 large avocados, peeled (or 3 small)
4 Tbs. lemon juice
4 Tbs. plain yogurt (or sour cream)
1 head lettuce
4 cups cooked chick peas or black-eyed peas
16 slices tomato, cut thickly
8 Tbs. chopped Spanish onion
4 hard-boiled eggs
8 slices pimiento
24 large cooked shrimp
8 or 16 sprigs parsley or
In a 2-quart bowl: Mash: 2 large
avocados, peeled (or 3 small) with 4 Tbs. lemon juice and 4 Tbs.
plain yogurt (or sour cream). Shred 1 head lettuce and place in a
1-quart bowl. For individual serving: Place 1 cup shredded
lettuce on a salad plate. Arrange ½ cup cooked chick peas or
black-eyed peas, seasoned lightly with salt, in center of
lettuce. Cover peas with 3 to 4 Tbs. avocado mixture (above).
Arrange: 2 slices tomato, cut thickly and topped with 1 Tbs.
chopped Spanish onion at one side of avocado. Place 2 quarters
hard-boiled egg, one each at opposite sides. Spread 1 slice
pimiento across egg as a garnish. Arrange 3 large cooked shrimp
in a row on top of avocado. Garnish with 1 or 2 sprigs parsley or
country : Senegal
course : starter
source : The African Cookbook / Bea Sandler