Preparation time: 20΄
For 4 persons
Ingredients
6-7 medium sized tomatoes
500 gr. fresh or frozen shrimp
20 gr. butter
20 ml olive oil
1 ripe avocado
Juice of ½ lemon
Salt, freshly ground pepper
Chopped dill, for serving
For the sauce
300 gr. Mayonnaise Light KYKNOS
1 tbsp. Tomatopaste KYKNOS
30 ml of white wine
1 tsp. smoked paprika
Salt, Freshly ground pepper
Preparation
For the sauce
I put the wine and the Tomatopaste KYKNOS in a bowl and stir to dissolve. I add Mayonnaise Light KYKNOS, paprika, salt and pepper and mix.
For the shrimp salad
Clean the shrimps well and remove their intestines. Dry them well with kitchen paper and season with salt and pepper. Put the butter and olive oil in a large pan and heat it over high heat. Add the shrimps and saute them for 3-4 minutes until they are lightly browned. Tranfer them to a plate lined with kitchen paper and leave them aside. Keep a few shrimps for serving and chop the rest. Add the sauce, season with salt and pepper and mix.
Empty the tomatoes from the seeds and some of their crumb (I don’t empty them completely) and leave them upside down on a rack to drain.
Clean the avocado, cut it into thin slices and sprinkle them with lemon juice.
Fill the tomatoes up to the middle, put 1-2 slices of avocado and put another filling on top.
Garnish with the prawns you have reserved and sprinkle with some dill.