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Leticia

Leticia Melchor

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Recipe

Shrimp Cocktail with Luigi's Spaghetti and Avocado Mousse

40 mins
15 mins
Low
2
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It is a fresh and tasty dish Avocado we find carbohydrates, proteins, fats, vitamins A, C, D, B6 and E, minerals, fiber and water. One hundred grams of avocado contains 2, 2 grams of saturated fatty acids, 8.9 grams of monounsaturated fatty acids and 1.7 grams of polyunsaturated fatty acids
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Ingredients

4 portions
  • 200 grams spaghetti, of Luigi, cooked
  • 2 avocados, mature
  • 250 grams shrimp, shaker
  • enough chicken soup
  • 2 ounces lemon juice
  • 1/4 onions
  • 1 clove garlic, boy
  • 1/2 cups greek yogurt, natural
  • 2 tablespoons natural gelatin
  • 1 ounce Water, hot (for the grenetina)
  • 2 tablespoons bouillon powder , to season
  • 1 tomtato
  • 1/4 onions
  • 1 green chile, chopped
  • 2 tablespoons olive oil
  • 8 slices bread, golden with olive oil or natural roasted

Preparation

We cook our Luigi pasta, drain and reserve.
Prepare the mousse, the avocado put it in the blender with the yogurt, garlic and onion. Blend at high speed to make it creamy, separately prepare our grenetina and add it to the mousse and beat with a wooden spoon, salt or pepper with consomé rectify the flavor add two lemons and continue to place.
Prepare with lemon juice and a little consommé a light sauce and prepare the pico de gallo with tomato, onion and green chili.
In an old fashioned glass, place a portion of spaghetti DE LUIGI in the middle of the glass, continue with the caldillo, and place some shrimp 6 or 8, and quickly the avocado mousse.
We decorate around the glass with shrimp and place a bit of pico de gallo at the center.
We plate by placing the glass of our De Luigi pasta with avocado mousse and two slices of golden or toasted bread with olive oil.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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