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Shrimp on avocado and tomato

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Ingredients for 2 servings:

  • 20 scampi, frozen
  • 2 avocados
  • 2 m.-large tomato(s)
  • salt and pepper
  • chili
  • 2 garlic cloves
  • olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

simple, fast and easy

Rinse the thawed scampi, pat dry, and place in a sealable bowl. Peel the garlic cloves and press them onto the scampi. Mix with pepper, salt, and a little chili (I use chili flakes for grating) along with a generous splash of olive oil, and let them sit for a while. In the meantime, peel and slice the tomatoes and avocado. Briefly fry the scampi in a pan and then add them to the avocado and tomato mixture. That’s it! Since I’ve frozen the scampi in portions, I usually put them out to thaw the night before and then quickly marinate them in the morning before work. A super simple and quick, yet incredibly delicious dinner that we have very regularly.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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