King Creole Sauce

Ingredients for 4 servings:

• 5 medium-sized garlic cloves
• 30 g avocado pulp, alternatively papaya
• 40 g shrimp, peeled, cooked, frozen
• 1 egg(s), size M
• 2 tbsp lime juice, freshly squeezed
• 1 tbsp sugar, fine
• 120 g sunflower oil
• n. B. Chili powder (chipotle chili)
• n. B. Salt
• n. B. Flowers and leaves for garnishing

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

A creamy shrimp and avocado sauce for vegetables and fish. Recipe from Louisiana, USA.

Cut off both ends of the garlic cloves, peel them, and press them with a garlic press. On a cutting board, cut a 1 cm wide section of the avocado lengthwise around the pit, peel it, and chop the flesh. Thaw the shrimp and chop into small pieces. Crack the egg and whisk it with a pinch of salt. Squeeze 2 lemons, being careful not to damage the center piece. Combine all ingredients except the oil in a blender. Blend using an immersion blender, adding the oil in a thin stream. Season to taste with chipotle and salt. Spoon the sauce onto serving plates and place the fish or vegetables on top. Note: The avocado makes the sauce creamier. The papaya gives the sauce a delicate reddish hue and a fruity flavor.