Julie Biuso recipe: take advantage of the bumper Avocado season
Date: 14 Dec 2011
Enjoy this latest avocado recipe from Julie Biuso as part of the Add An Avocado campaign. Add it to your menu to impress family and friends and take advantage of the biggest bumper season of avocados New Zealand has ever seen.
The Add An Avocado campaign aims to raise awareness about the super fruit - its nutritional and health benefits, as well as its versatility in the kitchen.
avocados and prawns with lime and tomato salsa
Serves 4
Time to prep 25 minutes
Time to cook 5 minutes
Avocados, limes and prawns with a spicy bite spell summer! This salsa is also great on toast – simply toast slices of ciabatta, squish on some avocado and top with salsa.
Lime and tomato salsa
2 medium-sized vine tomatoes
3 Tbsp extra virgin avocado or olive oil
1 Tbsp lime juice
4 kaffir lime leaves, centre ribs removed, finely shredded
1 spring onion (white and pale green part only), trimmed and finely chopped
1 fresh hot red chilli, halved, deseeded and finely chopped
½ tsp salt
12 medium-sized green (raw) prawns, fresh or frozen
¼ tsp ground turmeric
¼ tsp ground cumin
2 ripe but firm avocados
olive oil for hot plate
How to cook
1 Prepare the salsa ingredients first. Plunge tomatoes into a saucepan of gently boiling water and count to ten, then use a slotted spoon to transfer tomatoes to a bowl of cold water. Peel the tomatoes; if they are hard to peel return them to the boiling water for a few more seconds. Quarter tomatoes, remove cores and flick out seeds. Dice flesh finely but don’t add to salsa until just before serving.
2 Whisk together avocado or olive oil, lime juice, lime leaves, spring onion, chilli and salt.
3 If prawns are frozen, thaw them quickly in a sealed plastic bag immersed in a sink of warm water. Twist off their heads, then peel off shells, leaving the small piece of shell on the tail intact. Using a small sharp knife, slice down the back of each prawn and gently extract the red or black vein. Rinse prawns and pat dry with paper towels.
4 Put turmeric and cumin on a plate and rub spices over prawns. Halve avocados and remove the stones. Put avocado halves on serving plates. Cook prawns on a preheated oiled barbecue hot plate over medium heat for a few minutes each side until they change colour. Alternatively, cook prawns indoors in a hot ridged grill pan in 1 tablespoon of hot avocado or olive oil.
5 To serve, add tomatoes to salsa ingredients and spoon into the cavities of the avocados. Arrange prawns on top and serve immediately.
Recipe courtesy of Julie Biuso from her book Never-ending Summer
Go to www.juliebiuso.com for a video clip of Julie preparing this recipe.
More recipe ideas and avocado facts at:
