Servings

AVOCADO WITH ARËNKHA MSC AND SHRIMPS

INGREDIENTS

  • 4 avocados
  • 250g shrimps
  • 2tbso Lemon juice
  • 2 Hard boiled eggs
  • 1145 g tin Arënkha MSC
  • 2 Anchovy fillets
  • 1tsp Dijon mustard
  •  Extra virgin olive oil
  •  Salt, pepper and a lemon to garnish

PREPARATION

  1. Cook shrimps for one minute in salted, boiling water. Remove from the heat and leave to stand for 10 minutes.
  2. Hollow out the avocados and mash the pulp with a fork. Mix with chive and one of the eggs chopped into cubes.
  3. Make the dressing by mashing the other egg with salt, lemon juice and fresh ground black pepper in a mortar adding the olive oil little by little.
  4. Garnish with lemon slices and Arënkha MSC

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