Estimated Nutrition (whole recipe, rough)
Counts 13 of 16 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Anchovy | 100g | 210 |
| Milk | 1 cup (244ml) whole | 149 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cups water
- 1 bay leaf
- 1/2 teaspoon ground allspice
- 1/2 lemon, quartered
- 1/2 teaspoon sea or kosher salt
- 8 shrimp (16 to 20 count), peeled, deveined and heads removed
- SHRIMP SAUCE:
- 1 anchovy fillet, soaked in a little milk to remove some of the salt
- 1/2 teaspoon minced flat-leaf parsley
- 1/3 cup mayonnaise
- 1/2 lemon
- Pinch of freshly ground black pepper
- Pinch of crushed red peppers
- SALAD:
- 2 ripe avocados
- cup shredded cabbage
- =
Directions
Combine the water, bay leaf, allspice, lemon and salt in a saucepan over high heat.
Bring to a boil, then decrease the heat to medium-low and add the shrimp.
Cook for 7 to 10 minutes, until the shrimp are curled and pink.
Do not overcook the shrimp, as they are significantly better if just cooked through.
Drain the shrimp and allow to cool completely before assembling the salad.
To prepare the sauce, rinse the anchovy fillet, pat dry with paper towels and mince.
Combine the anchovy, parsley and mayonnaise in a bowl.
Place a strainer over the bowl and juice the lemon over the contents.
Add the pepper and red peppers and whisk to blend completely.
To assemble the salad, cut the avocados in half lengthwise and remove the pits.
With a large spoon, scoop out the avocado flesh and reserve the empty shells to present the salad.
Distribute the cabbage among 4 salad plates.
Make a hollow in the center of the cabbage and place the empty avocado shell in the hollow.
Cut the avocado flesh into 1/2-inch cubes.
Place the shrimp and avocado in a bowl.
Fold the sauce into the shrimp mixture and mound the salad in the avocado shells.