Teresa's Recipes
Palta Reina (Queen Avocado)
Savor the taste of Chile with this upgraded Palta Reina recipe. Traditionally served as a refreshing starter or light lunch, this dish combines the creaminess of avocado with the succulence of shrimp, all tied together with a tangy mayonnaise and lemon dressing. The final touch of cilantro and paprika elevates the flavors, making this a truly royal treat. Palta Reina, translating as 'Queen Avocado', is a nostalgic nod to Chile's love affair with avocados, dating back to the pre-Hispanic period.
Ingredients
- 2 tablespoons, finely chopped Cilantro
- 1 teaspoon Paprika
- 1/2 teaspoon, freshly ground Black pepper
- to taste Salt
- 1 tablespoon, freshly squeezed Lemon juice
- 3 tablespoons Mayonnaise
- 1 cup, peeled and deveined Cooked shrimp
- 2 large, ripe Avocado
Dietary Notes
- Servings: 4
- Dish Type: Starter
- Prep Time: 15 minutes
- Chill Time: 20 minutes
- Calories: 250
- Fat: 20g
- Carbs: 12g
- Protein: 8g
- Sodium: 150mg
- Sugar: 2g
Instructions
- Begin by cutting the avocados in half lengthwise and carefully removing the pits.
- Using a spoon, gently scoop out the flesh of the avocados, leaving a thin layer inside the shell to keep its shape.
- In a bowl, add the scooped avocado flesh, cooked shrimp, mayonnaise, lemon juice, salt, and black pepper.
- Mash the ingredients together until the mixture is well combined but still retains some texture.
- Taste the mixture and adjust the seasoning as per your preference.
- Spoon the shrimp mixture back into the hollowed-out avocado shells, filling them generously.
- Garnish each stuffed avocado with a sprinkling of paprika and finely chopped cilantro.
- Chill the stuffed avocados in the refrigerator for about 15-20 minutes before serving. This allows the flavors to meld together beautifully.
- Serve the Palta Reina chilled and enjoy this refreshing, creamy delight straight from Chilean cuisine!
Tips
- For a low-fat version, you can replace mayonnaise with Greek yogurt.
- You can also add some diced red bell pepper or sweet corn to the stuffing for added crunch and flavor.