Grilled Shrimp and Avocado Roll

INGREDIENTS

  • 600 g large shrimp
  • half an iceberg lettuce
  • 6 wheat tortillas
  • 2 medium soft avocados
  • 100 g fat sour cream
  • 1 lime juice and zest
  • 1 bunch of cilantro
  • olive oil
  • 0.5 tsp ground zira
  • salt, black pepper

STEP-BY-STEP COOKING RECIPE

Step 1

Peel the shrimp, leaving the tails. Remove the dark intestinal vein by cutting the back in the center. Sprinkle shrimp with zira, salt and pepper, pour olive oil and mix thoroughly so that they are covered with this marinade on all sides. Leave on for 15 minutes.

Step 2

Prepare the spread: peel the avocado and remove the seeds. Mash the pulp with a fork, pouring lime juice and sprinkling with zest. Add sour cream, chopped cilantro, salt and pepper, mix. Thinly slice the iceberg.

Step 3

Fry the prawns until golden brown, either on a wire rack over well-burned coals, or under a hot grill. Simultaneously warm the cakes there.

Step 4

Roll each cake into a “bag”, put a little sauce inside, then an iceberg and shrimp and again the sauce. Serve immediately.

Mistress note

Whole shrimp look beautiful, but it’s more convenient to roll if they are cut in half along (and the largest shrimp can be chopped)




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Cooking time

20 minutes

Servings Per Container

6

Cooking difficulty

easy

Kitchen

Vegetarian

Source

“Gastronom”

No05 (136), May 2013

Table of weights and measures


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