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Le Chaudron recipe

Avocat crevettes sauce cocktail

Avocado and shrimp with cocktail sauce

⏱ 15 minServes 4Easy280 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 4large ripe avocados
  • 500 g (18 oz)cooked peeled shrimp
  • 200 g (7 oz)homemade mayonnaise
  • 3 tbspketchup
  • 1 tbspCognac
  • 2 tbsplemon juice
  • 1 tspWorcestershire sauce
  • 1 tspTabasco
  • 1large bunch of fresh dill
  • 1bunch of chives
  • 2lemons
  • 100 g (3½ oz)lettucemesclun
  • 1 tspfleur de sel (flaky sea salt)
  • 1 tspfreshly ground pepper
  • 4 large ripe avocados
  • 500 g (18 oz) cooked peeled shrimp
  • 200 g (7 oz) homemade mayonnaise
  • 3 tbsp ketchup
  • 1 tbsp Cognac
  • 2 tbsp lemon juice
  • 1 tsp Worcestershire sauce
  • 1 tsp Tabasco
  • 1 large bunch of fresh dill
  • 1 bunch of chives
  • 2 lemons
  • 100 g (3½ oz) lettuce mesclun
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

4 appetizer plates1 large mixing bowl1 small bowl for the sauce1 whisk1 sharp knife1 tablespoonBlack peppercorns

03 — Method

  1. Choose 4 LARGE, RIPE avocados that give slightly when pressed. This 1970s-80s French bistro starter depends on it.
  2. Cut the 4 avocados in half lengthwise around the pit. Twist the halves in opposite directions to separate. Remove the pit by tapping the knife blade into it and twisting, without damaging the flesh.
  3. IMMEDIATELY brush each half with the juice of 1 lemon so it doesn't brown.
  4. Peel the 500 g (1 lb 2 oz) cooked shrimp, leaving the tails on. Keep 12 nice ones whole for garnish and roughly chop the rest.
  5. Make the cocktail sauce in the small bowl: mix the homemade mayonnaise, ketchup, cognac (the classic touch), juice of the second lemon, Worcestershire sauce and Tabasco to taste. Whisk until smooth.
  6. This pinkish-orange 70s-80s cocktail sauce, sweet, tangy and a little spicy, is the heart of the dish.
  7. Season the sauce with fleur de sel and plenty of pepper. Chill 30 minutes so the flavors come together.
  8. On 4 appetizer plates, arrange some mesclun with 2 avocado halves per person in the center. Fill the hollows with the chopped shrimp mixed with cocktail sauce. Top with 3 whole shrimp, chopped dill and chives and lemon zest.

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