A refined appetizer for every season, easy to prepare but with a guaranteed result. This appetizer is suitable both for a served menu and for a summer buffet. Like all “easy” dishes, the difference lies in the choice of top quality ingredients and finishing sauces. For this recipe, in fact, we propose two types of gourmet mayonnaise: Pesto Mayonnaise and Cascina San Cassiano Black Garlic Mayonnaise.
400 g shrimp or prawns (already peeled)
– 2 nice ripe avocados
– 1 lemon
– 1 small ginger root (at least 4 cm)
– evo oil salt and pepper
– 4 cherry or date tomatoes
– 1 jar of Cascina San Cassiano Pesto Mayonnaise
Also try it with 1 jar Black Garlic Mayonnaise Cascina San Cassiano
Clean and shell the shrimp or prawns and wash them in salted water or buy them already shelled.
In a glass, prepare an emulsion by whisking two fingers of evo olive oil with the juice of 1 lemon, a piece of grated ginger root, pepper and salt until thick and creamy.
Quickly saute the shelled shrimp in a nonstick skillet being careful not to overcook them.
As soon as they are removed from the heat place them in a bowl and pour half of the emulsion over them, cover and marinate in the fridge for 1 hour.
Now peel and core the avocados, cut them into small pieces and put them in a bowl and pour the other half of the emulsion over them. Cover and let marinate in the fridge.
After the marinating time has passed, compose your appetizer in a glass bowl (or individual cups of your choice). Place the avocado on the bottom, then a generous layer of shrimp (or prawns) and finally pour a jar of Cascina San Cassiano Pesto Mayonnaise having made sure to mix well before pouring. Finish with a few diced cherry tomatoes.
For an even more amazing result you can replace the Pesto Mayonnaise with Black Garlic Mayonnaise from Cascina San Cassiano also.
Cascina San Cassiano s.r.l.
Corso Piave, 182 – 12051 Alba (CN) ITALY
P.IVA 02657120040
Tel: +39 0173 282638
