Crunchy Guacamole shrimps

Crunchy Guacamole shrimps

A festive starter with an exotic Bordeaux rosé like a Mouton Cadet.

Preparation

10 min.

Cooking

4 min.

Persons

4

Ingredients

For the shrimps:

  1. 24 raw shrimps – juice of one lime
  2. 50 gr of tempura flour – 150 ml of fresh water
  3. 50 gr of breadcrumbs
  4. seasoning

 

For the guacamole:

  1. 1 avocado– Jucie of 1 lime
  2. juice of 1 lemon – 1 springonion
  3. 1 tomato

Preparation

  1. Take the heads of using a knife and cover with lime juice.
  2. Prepare the Guacamole: Mash the avocado using a fork, quickly season and add the lemon juice. Chop very finely one spring onion and the tomato in small cubes. Season to your taste and put aside in the cool.
  3. Prepare the tempura with the flour and 150 ml of cold water. In a big bowl, pour in the breadcrumbs and season with curcuma. Plunge the shrimps into the crumbs and fry in a wok of hot grape seed oil for 4 minutes. Once cooked, place on a paper towel to get rid of excess oil.
  4. Present on a plate the fried shrimps with a slice of lime and a bowl of guacamole
Le Bordeaux Rosé de Mouton Cadet

Which wine to choose?

Le Bordeaux Rosé de Mouton Cadet

Robe : rose dragée brillant.
Nez : dévoile des notes de fruits rouges (framboise, groseille) et beaucoup de fraîcheur, puis des notes de fruits mûrs comme la fraise avec une pointe florale.
Bouche : l’attaque est fraîche et vive où l’on retrouve les notes fruitées. Le milieu de bouche est frais et rond. La finale laisse exprimer le fruit et la fraîcheur.
Prix : 7 € TTC

www.moutoncadet.com