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Terrine d'Avocat aux Crevettes |
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| Serves 4 |
Prep 15 mins |
No cook |
Easy |
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My rating |
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Ingredients |
330g prawns, veins removed
3 avocados
1 lemon
3 tablespoons of parsley, finely chopped
a few sprigs of parsley for decoration
salt
crusty bread to serve
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Halve the avocados and take
out the stone. Take out the flesh with a spoon and cube it
into a bowl.
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Juice half the lemon and cut
the other half into thin slices. Add 2 tbsp of lemon juice
to the avocado flesh and crush it with a fork into a pulp.
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Add the chopped parsley to the
mixture. Season with salt.
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Take 4 ramekins and cover the
insides with cling film. Fill the ramekins with alternate
layers of the avocado puree and a layer of prawns.
Refrigerate.
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To serve, turn the ramekins
upside down on a plate and remove the cling film. Decorate
with the thin slices of lemon and some parsley. Serve with
crusty bread.
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DAILY
DINNERS 
