Prawn and Avocado Pate

Prawn and Avocado Pate Recipe with California Avocados and Gelatin

Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 6

Introduction

Prawn and avocado pate is a delicious and creamy appetizer that is perfect for serving at parties or gatherings. The combination of fresh prawns and creamy avocado creates a flavorful and luxurious spread that is sure to impress your guests.

History

The origins of prawn and avocado pate are not well documented, but it is believed to have originated in the Mediterranean region where both prawns and avocados are commonly used in cooking. This recipe has since become popular worldwide for its rich and creamy texture, as well as its fresh and vibrant flavors.

Ingredients

250 g small prawns, shelled
Freshly ground pepper
2 tsp gelatin
2 california avocados
2.75 cups water
60 g of butter
2.75 cups mayonnaise
3 tbsp plain flour
1 tbsp lemon juice
1 cup milk
5.5 cups sour cream
5.5 tsp dijon mustard
Chopped parsley and half california avocado to garnish

How to prepare

Melt the butter and add the flour. Remove from heat and gradually stir in the milk and sour cream.
Stir until the sauce is well combined and thickens.
Simmer the sauce over low heat for 5 minutes. Allow it to cool slightly.
Blend the sauce and avocado in a blender until smooth.
Finely chop the prawns, reserving 12 for garnish. Mix them into the avocado sauce.
Add mustard and freshly ground pepper to the mixture.
Sprinkle gelatin over water and dissolve it over hot water.
Add the dissolved gelatin to the avocado mixture. Allow it to cool to lukewarm.
Mix in the mayonnaise and lemon juice.
Spoon the mixture into 6 individual dishes or bowls and refrigerate for a few hours.
Garnish each dish with chopped parsley, 2 prawns, and a little finely sliced California avocado.
Serve the dish with Melba toast or croutons.

Variations

Add a touch of chili or hot sauce for a spicy kick.
Mix in some chopped herbs, such as cilantro or parsley, for added flavor.
Substitute the prawns with smoked salmon for a different twist.

Cooking Tips & Tricks

Make sure to use fresh prawns for the best flavor and texture.

- Be sure to blend the avocado mixture until smooth for a creamy pate.

- Garnish with chopped parsley, prawns, and sliced avocado for a beautiful presentation.

- Serve with Melba toast or croutons for a delicious crunch.

Serving Suggestions

Serve prawn and avocado pate as an appetizer with Melba toast or croutons. It can also be served with fresh vegetables or crackers for dipping.

Cooking Techniques

Blend the avocado mixture until smooth for a creamy texture.

- Simmer the sauce over low heat to thicken and develop flavors.

- Allow the pate to chill in the refrigerator for a few hours to set and enhance the flavors.

Ingredient Substitutions

Use shrimp or lobster instead of prawns.

- Substitute Greek yogurt for sour cream for a lighter option.

- Use gluten-free flour for a gluten-free version of the pate.

Make Ahead Tips

Prawn and avocado pate can be made ahead of time and stored in the refrigerator for up to 2 days. Simply garnish with prawns and avocado right before serving.

Presentation Ideas

Garnish each dish of prawn and avocado pate with chopped parsley, prawns, and sliced avocado for a beautiful and elegant presentation. Serve on a platter with Melba toast or croutons for a stunning display.

Pairing Recommendations

Pair prawn and avocado pate with a crisp white wine, such as Sauvignon Blanc or Chardonnay. It also pairs well with a light and refreshing beer, such as a pilsner or lager.

Storage and Reheating Instructions

Store any leftover prawn and avocado pate in an airtight container in the refrigerator for up to 2 days. To reheat, allow the pate to come to room temperature before serving.

Nutrition Information

Calories per serving

Each serving of prawn and avocado pate contains approximately 350 calories.

Carbohydrates

Each serving of prawn and avocado pate contains approximately 10 grams of carbohydrates.

Fats

Each serving of prawn and avocado pate contains approximately 25 grams of fats.

Proteins

Each serving of prawn and avocado pate contains approximately 15 grams of proteins.

Vitamins and minerals

Prawns are a good source of vitamins and minerals, including vitamin B12, vitamin E, and selenium. Avocados are rich in vitamins C, E, K, and B-6, as well as folate and potassium.

Alergens

This recipe contains shellfish (prawns) and dairy (butter, milk, sour cream), which may be allergens for some individuals.

Summary

Prawn and avocado pate is a rich and creamy appetizer that is high in fats and proteins. It is also a good source of vitamins and minerals, making it a nutritious and delicious choice for a special occasion.

Summary

Prawn and avocado pate is a luxurious and flavorful appetizer that is perfect for special occasions. With its creamy texture and fresh flavors, it is sure to impress your guests and become a favorite dish for any gathering.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a warm summer day, and I was visiting my friend Margaret for lunch. As we sat in her sunny kitchen, sipping tea and catching up on the latest gossip, she brought out a platter of beautiful prawn and avocado pate.

I had never seen anything like it before – the creamy avocado mixed with plump prawns, all spread on delicate crackers. It was a sight to behold, and I couldn't wait to dig in. Margaret must have noticed my excitement because she smiled and said, "I'll show you how to make it sometime."

And so, a few weeks later, Margaret invited me back to her kitchen for a cooking lesson. She pulled out her old recipe book, filled with handwritten notes and clippings from magazines. "This recipe has been passed down in my family for generations," she explained as she gathered the ingredients.

We started by cooking the prawns in a pot of boiling water until they turned pink and curled up. Then, Margaret carefully peeled and deveined them, a skilled hand honed by years of practice. She chopped them into small pieces and set them aside.

Next, we turned our attention to the avocados. Margaret showed me how to slice them in half, remove the pit, and scoop out the creamy flesh. She mashed it with a fork until it was smooth and seasoned it with a squeeze of fresh lemon juice, salt, and pepper.

Once the prawns and avocado were ready, Margaret combined them in a mixing bowl along with a dollop of mayonnaise, a sprinkle of chopped parsley, and a dash of hot sauce for a kick. She gently folded everything together until it was well mixed and tasted it for seasoning.

The pate was ready to be assembled. Margaret spooned the mixture into small ramekins, smoothing the top with a spatula. She covered them with plastic wrap and placed them in the refrigerator to chill and set for a few hours.

As we waited for the pate to firm up, Margaret shared stories of her family and their love of cooking. She told me about her grandmother, who was a renowned chef in their town, and how she had taught Margaret all her secrets in the kitchen.

I listened intently, soaking up every word and savoring each bite of the delicious pate. When the time came to taste our creation, I was blown away by the flavors. The creamy avocado paired perfectly with the tender prawns, creating a luxurious and decadent dish that was perfect for any occasion.

I knew then that this recipe would become a staple in my own kitchen. I thanked Margaret for sharing her family's tradition with me and promised to pass it down to future generations. As I left her house that day, I felt grateful for the bond we had forged over a shared love of food and the joy of cooking. And I knew that every time I made prawn and avocado pate, I would think of Margaret and the memories we had created together in her kitchen.