Paltas Rellenas- Stuffed Avocados
Yield
6 servingsPrep
30 minCook
30 minReady
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
shrimp
cooked |
*
|
| 3 | ea Cobs |
corn
|
*
|
| 500 | grams |
potatoes
|
|
| 1 | tablespoon |
onions
grated |
|
| ½ | teaspoon |
chili powder
|
|
| 3 | tablespoons |
olive oil
|
|
| 1 | x |
salt and white pepper
to taste |
* |
| 3 | large |
avocados
|
*
|
| 18 | each |
black olives
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
shrimp
cooked |
*
|
| 3 | ea Cobs |
corn
|
*
|
| 5E+2 | grams |
potatoes
|
|
| 15 | ml |
onions
grated |
|
| 2.5 | ml |
chili powder
|
|
| 45 | ml |
olive oil
|
|
| 1 | x |
salt and white pepper
to taste |
* |
| 3 | large |
avocados
|
*
|
| 18 | each |
black olives
|
*
|
Directions
Peel 12 cooked prawns and set aside.
Chop 3 cobs of corn into 4 to 5 cm rounds and steam or boil until tender.
Steam or boil 500 g of potatoes until tender.
Drain and mash very smooth.
Mix in tablespoons of grated onions, ½ teaspoon chilli powder or to taste), 3 tablespoons olive oil and salt and white pepper to taste.
Cut 3 large avocados in half remove the stones and fill with the potato mixture.
Put on serving plates and top each half with 2 prawns and 2- 3 black olives.
Add corn rounds to the plates.
Serve warm or at room temperature.
