Mexican Prawns with Tomato Salsa and Avocado

Posted By Kerri


This recipe comes from our new Mexican book, Rick Bayless’s Mexican Kitchen. We haven’t read through it in a lot of detail just yet but this recipe caught Stephen’s eye so we decided to cook it tonight. It’s straightforward but the beans we opted to serve with it require a little more attention which I wasn’t really paying at the time. I added too much water at the beginning and didn’t realise until it was too late. I didn’t have time to reduce the liquid down so I drained it away and probably drained away most of the flavour too. Some extra salt, a squeeze of lime juice and some chopped coriander rescued it pretty well though.

The prawns were good but even though I’ve eaten warm avocado a couple of times I still find it a little challenging. In hindsight, this would have been better with some flavoured rice and some crunchy tortilla but it wasn’t a disastrous combination.

Tomato Salsa
Serves Four

2 medium-small ripe tomatoes, cored and finely chopped
3-5 chillies, finely chopped
3 large garlic cloves, finely chopped
1 small white onion, finely chopped and rinsed
11/4 teaspoons salt
1 packet coriander, finely chopped

Mix together the tomatoes, chilli and garlic. Add the onion and salt. Stir in the coriander. This benefits from being made ahead and kept in the fridge.

Serves Four

24 prawns, peeled and de-veined
2 tablespoons lime juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 small avocadoes
6 tablespoons coriander, chopped
Olive oil, for frying

Cover prawns with one tablespoon of the lime juice, salt and pepper and leave to marinate for 30 minutes. Pat dry with kitchen towel.

Dice the avocado.

Heat oil in a frying pan over a medium heat and lay the prawns in one layer. When half done (about 2.5-3 minutes), turn the prawns, add the salsa and remaining tablespoon of lime juice to the pan. When the prawns are cooked, remove from the pan and set aside but leave as much of the salsa in the pan as you can.

Add the avocado to the salsa and cook for 1.5-2 minutes.

Arrange the prawns on a serving plate, cover with salsa and sprinkle with coriander. Serve!

Nov 10th, 2009

3 Comments to 'Mexican Prawns with Tomato Salsa and Avocado'

Subscribe to comments with RSS or TrackBack to 'Mexican Prawns with Tomato Salsa and Avocado'.

  1. shayma said,

    i am so pleased to have stumbled upon your blog, it is page after page of beautiful photos. i adore shrimp and avocado, so was naturally drawn to this post. bravo for a wonderful site.

:: Trackbacks/Pingbacks ::

  1. Pingback by Mexican Rice | Dinner Diary - on November 19th, 2009 at 8:17 am

  2. Pingback by Mexican Feast | Dinner Diary - on December 13th, 2009 at 8:57 pm

Leave a Reply

You must be logged in to post a comment.