Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
480
Calories
36g
Protein
28g
Fat
28g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Water | 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
- =
- 3 Genuine California Avocados, sliced in half
- 1 ½ Pounds shrimp, peeled, deveined, and boiled in seasoned water
- 1 Cup mayonnaise
- 1 clove Garlic, finely chopped
- 1 small Onion, finely chopped
- 1 dill Pickle, finely chopped
- 1 tsp Tarragon
- 1 tsp dry Mustard
- ½ tsp Paprika
- 1 tsp Black Pepper
- =
Directions
1
Place avocado halves on pretty plate upside down on assorted lettuce, season with salt and pepper.
2
Serve this on top of avocado halves and garnish with green and black olives. Slice limes in half and wrap each half in colored net and tie with a tiny ribbon and place on plate.
3
Combine sauce and let sit for 1 hour.
4
Cut up shrimp in nice size and put in sauce.
Recipe sourced from
fandom