Here is a recipe perfect for the upcoming holidays: avocado and shrimp in pink sauce. You might think: oh my, how many points! But no: by lightening the recipe here and there you can achieve a very generous, truly tasty and elegant appetizer to serve to guests.
A bit like the classic shrimp cocktail, but without brandy. To tell the truth it’s really quite abundant so it can even be used as a main course. If you like you can also reduce the shrimp and serve the mixture not in the avocado but in a glass, after placing a few pieces of avocado on the bottom.
These are my ideas, I’m sure you have many of your own. Anyway, in this case I won. The Dutchman said he didn’t think it would be good, that it would need a lot of mayonnaise and then blah blah blah… Instead, following an old Weight Watchers recipe, I managed to recreate a light pink sauce that is very tasty and can be used for other dishes as well. Maybe I’ll make a separate recipe for the blog.
Other holiday appetizers are here:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 small avocado
- 4.6 oz cooked shrimp (or about 3.2 oz raw to boil for 5 minutes (approximately 3/4 cup cooked))
- 1/4 cup Greek yogurt 0% (or quark or zero-fat Skyr (about 2 oz))
- 1 tbsp light mayonnaise (max 40% fat)
- 1 tbsp ketchup
- 3 tsp capers in vinegar
- to taste Tabasco (optional)
- to taste lemon juice
- to taste sweet paprika powder
- to taste salt
- Points per serving (half avocado) = 5 WW points
Steps
If raw shrimp are used, blanch them for 5 minutes—just long enough to cook them—drain and let cool completely.
In a bowl mix Greek yogurt, mayonnaise, ketchup and a few drops of Tabasco if you like. Add a little lemon juice and a pinch of salt. Finally add the capers and shrimp and mix well. It’s delicious just like this, yum!
Halve the avocado lengthwise with a sharp knife. Simply cut all the way around the avocado until you reach the pit, twist with a firm movement and the two halves will separate. Remove the pit by lifting it out with the blade of the knife. Immediately squeeze some lemon juice onto the avocado: this will prevent it from browning. Spoon the shrimp in pink sauce into the two avocado halves, filling the cavity left by the pit. Done!
Here is our avocado and shrimp in pink sauce appetizer ready. I served it on fresh arugula and sprinkled the surface with sweet paprika powder. But you can also present it on two individual plates. However you serve it, this is a dish that looks wonderful.
And how delicious! The Dutchman couldn’t believe it, but he knows I’m stubborn and if I set my mind to making a light version of something, I succeed!
This will be the Christmas appetizer on our family table; we’ll bring all the ingredients to grandpa’s and prepare many little plates. I recommend you try this recipe as soon as possible!
Enjoy your meal!
by Giovanna Buono
