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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Chilean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the water, bay leaf, allspice, lemon and salt in a saucepan over high heat. | 2. Bring to a boil, then decrease the heat to medium-low and add the shrimp. | 3. Cook for 7 to 10 minutes, until the shrimp are curled and pink. Do not overcook the shrimp, as they are significantly better if just cooked through. | 4. Drain the shrimp and allow to cool completely before assembling the salad. | 5. To prepare the sauce, rinse the anchovy fillet, pat dry with paper towels and mince. | 6. Combine the anchovy, parsley and mayonnaise in a bowl. | 7. Place a strainer over the bowl and juice the lemon over the contents. | 8. Add the pepper and red peppers and whisk to blend completely. | 9. To assemble the salad, cut the avocados in half lengthwise and remove the pits. With a large spoon, scoop out the avocado flesh and reserve the empty shells to present the salad. | 10. Distribute the cabbage among 4 salad plates. | 11. Make a hollow in the center of the cabbage and place the empty avocado shell in the hollow. | 12. Cut the avocado flesh into 1/2-inch cubes. | 13. Place the shrimp and avocado in a bowl. | 14. Fold the sauce into the shrimp mixture and mound the salad in the avocado shells. | 15. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	2	cups		0.0	0.0	0.0	0.0
bay leaf	1			-	-	-	-
allspice	1/2	teaspoon	ground	2.4985	0.6851	0.0579	0.0826
lemon	1/2		quartered	0.6404	0.2058	0.0243	0.0066
sea salt	1/2	teaspoon		-	-	-	-
shrimp	8		peeled deveined	3082.6737	0.0	728.9617	18.496
anchovy fillet	1			-	-	-	-
flat leaf parsley	1/2	teaspoon	minced	-	-	-	-
mayonnaise	1/3	cup		279.1733	0.0	0.2861	30.9333
lemon	1/2			0.6404	0.2058	0.0243	0.0066
black pepper	1	pinch	ground	0.3608	0.0919	0.0149	0.0047
red pepper flake	1	pinch	crushed	-	-	-	-
avocado	2		ripe	-	-	-	-
cabbage	1	cup	shredded	22.25	5.162000000000001	1.1392	0.08900000000000001

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.