Garlic Prawn and Avocado Lettuce Cups
Serves: 2
Time: 15 minutes
Summertime screams out for prawns and this is a cute way of doing them, just a little bit different and a nice simple meal for a date night at home outside (weather depending). The prawns and avocado are quite rich and more than filling enough for me and we actually split this one 5 to 3 so my husband was content. For a big eater, I would suggest that you perhaps add some brown rice on the side.
Leftovers
This could be made for lunch the next day if you wanted to buy extra prawns and avocado and lettuce. Instead, I have made the hubby a tuna pasta salad for lunch tomorrow.
Choosing Prawns
Prawns that have already been peeled are the easiest option, but not the cheapest, so if you don't mind a little extra work then take the time to peel them yourself and remove the vein. I is often about $20 a kilo cheaper to do it this way.
What you'll need
2 baby cos lettuces
1 large avocado
18-24 medium raw prawns
1 lemon
1/4 bunch of dill
3 cloves of garlic
From the Pantry
1 teaspoon mayo
a pinch of paprika
1 tablespoon butter
olive oil
salt and pepper
Optional Extras for Lunch
pasta rigatoni
tuna in chilli oil
mayo
Prep and Cook
Prep Avocado
Peel avocado and remove the stone. Dice up and squeeze over juice from half the lemon, add mayo and season well with salt and pepper.
Mix well and set aside.
Wash Lettuce
Cut the stalk off the lettuce and wash in cold water. Shake off excess water and spread out on a serving platter. Double stack the lettuce so you have 2 leaves for a cup.
Fill each cup with a teaspoon of avocado mix.
Cook Prawns
Peel garlic and finely chop.
Roughly chop dill.
Heat a large frypan with 1 tablespoon of olive oil.
Add prawns and cook for 1 minute each side.
Add the garlic and the butter. Now you can be a bit more ruthless! If you’re capable you can toss the prawns, if not, use a wooden spoon or fish slice to work the prawns around in the butter garlic mixture till the garlic is nicely golden and the prawns cooked in the centre.
Season with salt and pepper and squeeze over the juice from the other half lemon, sprinkle with dill, toss well and serve straight away.
Roughly two and a half prawns each cup.
Sprinkle with a pinch of paprika.
Lunch tomorrow
You could easily make more of everything to take for lunch. But instead of spending more on prawns I have whipped up a tuna pasta with some celery, dill chilli tuna and some mayo.
Cook pasta just a little bit further than al dente - cold pasta is always nicer when it’s soft.
Don’t fancy pasta? try this stuffed avocado instead.