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🍽️ Creamy Avocado Dip with Shrimp

325 kcal · 30 min · 4 servings

Ingredients

• 4 hollowed-out mini pumpkins
• 5 sprigs rosemary
• 28 shrimp (frozen)
• 2 tbsp olive oil
• 1 small onion
• 1 clove garlic
• 1 fresh green chili pepper
• 2 large ripe avocados (ripe avocados)
• 1 lime
• 0.25 bunch fresh cilantro
• salt
• black pepper (from the mill)

Instructions

1. 1. Peel the onion and garlic and chop them very finely.
2. 2. Wash the chili pepper, slit it lengthwise, remove the seeds, and dice it into small pieces.
3. 3. Peel the avocados, halve them lengthwise, remove the pits, and carefully scoop out the flesh.
4. 4. Halve the lime and squeeze out the juice.
5. 5. Wash the cilantro, shake it dry, and chop the leaves finely.
6. 6. Puree half of the avocado with the lime juice and cilantro until smooth.
7. 7. Mash the other half of the avocado roughly with a fork.
8. 8. Mix the avocado puree, the mashed avocado, the onion, and the chili dice in a bowl.
9. 9. Season the mixture with salt and pepper to taste.
10. 10. Remove the heads from the shrimp and peel them.
11. 11. Remove the dark vein on the back of the shrimp and rinse them under cold water.
12. 12. Pat the shrimp dry with a kitchen towel.
13. 13. Put the oil in a pan and roughly crumble the rosemary sprig into it.
14. 14. Place the shrimp in the pan and cook them slowly over low heat.
15. 15. Season the shrimp in the pan with salt and pepper.
16. 16. Take the prepared pumpkins out of the refrigerator.
17. 17. Fill the avocado dip into the pumpkin halves.
18. 18. Decorate the dip with the hot shrimp and the rosemary sprig.
19. 19. Serve the dip immediately with white bread.

Nutrition per serving

• kcal: 325
• Protein: 16 g · Fett/Fat: 24 g · Carbs: 15 g