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German Rye Bread with Shrimps, Avocado Puree and Radishes
Rye Bread has a unique bittersweet flavor that pairs perfectly with prawns and the zest of radishes. Try it!
Ingredients
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12 raw tiger prawns
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A few thinly sliced radishes
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Amaranth sprigs, to decorate
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Lemon slices, to finish
For the avocado puree
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2 ripe avocados, pitted
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juice of a lime
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1 finely chopped garlic clove
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2 tablespoons of chopped coriander
For the garlic butter
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50 g of butter
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2 garlic cloves, finely chopped
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Small handful of chopped coriander
Preparation Method
- Fill a large bowl with ice. Bring a large pot of salted water to a boil. Add the prawns to the pan and cook for 1 minute. Then drain them and immediately immerse them in ice. Once cool, remove the heads and skins and set aside.
- To make the puree, mix the avocado and lime juice with a fork until everything is smooth. Add the garlic, coriander and chili flakes and season with sea salt and ground black pepper to taste.
- To make garlic butter, place the butter and garlic in a skillet over low heat. When the butter melts, add the chopped coriander. Add the prawns and heat, being careful not to overcook.
- Generously spread the slices of bread with the avocado puree, place the prawns and spread the radish. Pour the remaining butter into the skillet and arrange the lemon slices and amaranth sprigs on top.
- Serve immediately.
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