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Avocado with Prawns, Lime, Coriander and Bacon Bits Recipe: She's a Beauty
This recipe features in Islifearecipe.net Ultimate NINETEEN Prawn Recipes
Avocado With Prawns, Lime, Coriander, and Bacon Bits Recipe:, was a new recipe I made up for a ChillaxBBQ we did this weekend for a friends birthday. It turned out to be a head-turner, with many asking for more and more, and also for the recipe.
So in the spirit of ChillaxBBQ sharing, here is that new recipe from us. Believe me, this is simple and it is so very good!
Ready to rock? This made quite a bowl full. Plenty for a family nibble. Avocado with Prawns, Lime, Coriander, and Bacon Bits Recipe:
You will need:
- 4 avocados,
- 1 finely chopped bunch of coriander,
- 1 cup of fresh lime juice,
- 2 finely chopped shallots,
- 2 tablespoons of finely chopped garlic,
- 2 teaspoons of chilli flakes,
- 40 or so de-veined, peeled, and de-tailed fresh prawns,
- Bacon bits – that you can pick up from any supermarket, and of course,
- Sea salt and cracked black pepper.
Step 1 – the prawns;
- Take a zip lock bag and throw in all the ingredients except the avocado;
- Use half a cup of the lime – reserve the rest for the avocado;
- Zip it up and give it a good mix up and let marinade for 1-2 hours.
Step 2 – the avocado;
- Score round the avocado to the stone;
- Twist the two halves in opposite directions and they should separate;
- Hit the stone with a sharp knife, and again twist that and it should pop out still attached to the knife;
- Take a spoon and scoop all the avocado flesh out;
- Finely chop, pop in a bowl, and pour the remaining lime juice over it;
- This will flavour the avocado but also stop it from browning;
- Cover.
Step 3 – finishing;
- Fry off the prawns until nicely pink and plump;
- Stir into the avocado mix;
- Serve in spoons or a bowl;
- Sprinkle over the bacon bits.
That’s it, I told you my Avocado with Prawns, Lime, Coriander, and Bacon Bits Recipe was simple. But it is seriously so good, flavour explosions and texture pops all over the place. Loving this new dish. This will be repeated. Give it a go and I guarantee you will – ENJOY!!!
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The history of the humble avocado is quite fascinating.
- Origin: Native to south-central Mexico, dating back to around 5,000 BC.
- Ancient cultivation: Domesticated by Mesoamerican peoples, including the Aztecs and Maya.
- The avocado tree was considered sacred by many Mesoamerican cultures, with its leaves often used in religious ceremonies and its fruit believed to provide strength to warriors.
- Name: Derived from the Nahuatl word “ahuacatl,” meaning testicle, due to its shape.
- Spanish conquest: Introduced to Europe in the 16th century by Spanish conquistadors.
- Global spread: Gradually introduced to other parts of the world, including Africa and Asia.
- Commercial cultivation: Began in California in the early 20th century.
- Hass variety: Developed by Rudolph Hass in the 1920s, now the most popular variety worldwide.
- Rise in popularity: Gained global popularity from the 1950s onwards.
- In the 1970s, avocados faced a public relations challenge in the United States due to a misguided belief that they were fattening, leading to a marketing campaign that successfully rebranded them as a healthy, nutrient-rich food.
- Modern times: Now cultivated in many countries, with Mexico as the world’s largest producer.
- Cultural impact: Has become a staple in various cuisines and a symbol of healthy eating.
