Recipe for tomato and avocado cream with crusty shrimps
Pubblished bykageja
To make the cream, to make cruciform incision in the lower part of tomatoes, to parboil for a minute. To leave tomatoes to cool and to peel them. To cut them and to put them in a bowl. To open the avocado, to remove the stone and to remove the pulp, to cuti t and to add in the bowl. To peel the garlic, to chop it and to add it. To chopo and to strain the mixture to eliminate the pips. To put a pinch of salt, to pour the cream in a jug and to put it in the fridge cooling it at least for one hour. To make basil oil, to chop the basil leaves and to put them in a blender. To add oil and to blend. To save it up. To cut the filo pastry in 12 pieces triangle-shaped, to season the shrimps and to wrap them. To fry in a pan with oil and then to strain on a plate with kitchen blotting paper. To serve tomato and avocado cream and to season it with basil oil. To put crusty shrimps in...
Advise:
If the avocado isn’t enough ripe, to wrap it ina paper sheet and i twill be ripe in a day.
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