Avocado and prawn cream shots recipe

Ingredients:: 8 prawns; 2 avocados; 1 leek; 1 potato; 100 ml of liquid cream; 1 tablespoon of sesame; 1 sprig of parsley; ½ lemon; Ground pink pepper; Olive oil; Salt

If you can't think of what to make for an appetizer, try these avocado and prawn cream shots. It is a super easy recipe that, in addition to having a frankly spectacular and irresistible look, is not excessively caloric. Can you ask for more?

How to do it step by step

Make the broth. First, peel the prawns, place the heads and shells in a saucepan with a thread of oil, sauté them for about 4 minutes and cover them with 3 glasses of water. Afterwards, wash the leek and add the greenish part and the washed parsley sprig to the cooking water of the shells. Cook everything for about 15 minutes. Finally, strain the resulting broth and reserve it.
Cook the vegetables. Peel the potato and clean the leek. Chop both vegetables and place them in a saucepan. Cover with the broth that you have previously made, cover and cook for 20 minutes.
Prepare the other ingredients. On one side, mark the prawns in a pan for half a minute on each side. Reserve 4 and place the rest in the blender glass. And on the other hand, peel the avocados and remove the bone.
Make the cream. Add the vegetables with their broth, the avocados, the cream, a splash of lemon juice and salt to the blender glass where you have put the prawns. Crush everything and, if you want it to be very fine, pass it through the Chinese.
Assemble the platter. To do this, you just need to fill the shot glasses with the resulting cream, add a touch of ground pink pepper, put a skewer with a shrimp inside each shot, and sprinkle with sesame.