Creole Shrimp and Avocado
This is another easy and elegant dish, perfect for entertaining but fast enough for a weeknight treat! The cool creaminess of the avocado and the tang from the lime juice contrast perfectly with the spiciness of the creole spice.
453 g (1 pound) shrimp (cleaned and deveined), patted dry
2 tbsp Creole Seasoning:
1 tbsp sweet paprika
1½ tsp dried thyme
1½ tsp dried oregano
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
½ tsp cayenne pepper
¼ tsp black pepper
Mix all ingredients together
½ tbsp salted butter
4 Small ripe avocados, peeled and halved
The Juice of one lime
4 tbsp fat free sour cream (or Greek yogurt)
2 Green onions, sliced
Coat the shrimp evenly and completely in the creole seasoning.
Preheat a small frying pan over high heat and add the butter, when it’s melted add in the shrimp; sauté on each side until they are pink and curled into a “C”.
Place the avocado halves (2 halves per person/1 avocado per person) on a plate and squeeze some lime juice on each piece of avocado.
Place a ½ tbsp of the sour cream on each piece of avocado.
Top evenly with the creole shrimp.
Garnish evenly with the green onions
- This creole is spicy! Feel free to use as little cayenne as you’d like because it will still be super flavourful with less heat.