Shrimp Appetizer in Almond Cups with Avocado and Pesto
Shrimp and egg yolks provide protein, while avocado and olive oil add fat and fiber. Almond cups turn the appetizer into an easy portioned serving.
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Inventory: Blender, Oven
526
Servings: 9 (1 serving ≈ 68 gram)
Digestion time: 3 hour
Complete protein: ✔
For the almond cups, mix almond flour (110 g) with egg yolks (60 g) and olive oil (25 g), knead a firm dough, and press it into 9 small molds. Bake at 180°C for about 12 minutes, then cool.
Cook or quickly sauté shrimp (15 pieces, 150 g) until done. Mash avocado (150 g) with lemon juice (10 g) and salt.
Fill the cups with avocado, add the shrimp and pesto sauce (50 g), and top with halved cherry tomatoes (60 g).
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