Hot Avocado With Prawns

This Avocado With Prawns recipe is one of the most simple I have come across, and definitely one of the most delicious...

It doesn't matter if you are confused between the differences between Prawns and Shrimp for this recipe - whatever you have, use it. Use can even use fresh crab, lobster, crayfish or morton bay bug!!!

Many consumers and restaurants use the terms “shrimp” and “prawns” interchangeably. Terminology also varies from nation to nation, which can make matters even more confusing. In fact, shrimp and prawns are closely related, but there are a few distinguishing features which divide the two. Unfortunately for most consumers, these features are usually obscured in the harvesting and cooking process, so unless you have captured the crustaceans yourself, you may never know whether you are eating shrimp or prawns.

Starting with the similarities can help to highlight the differences between shrimp and prawns. Both are decapod crustaceans, meaning that they have exoskeletons and 10 legs. They can be found in salt and fresh water all over the world, typically swimming in search of food. Both shrimp and prawns tend to stay near the ocean floor. They also have similar flavors, and come in a wide range of sizes from minuscule to quite large.

The primary difference is the gill structure. Shrimp have branching gills, while prawns have lameller gills with a platelike structure. There are a few other distinguishing features. The front pincers of shrimp are typically the largest, while prawns have bigger second pincers. Prawns also have longer legs than shrimp. These differences may seem subtle, but they indicate different steps along the evolutionary path of both creatures.

Numerous varieties of shrimp and prawns are harvested for consumption. Some common shrimp species include spot, pink, white, and brown shrimp, along with Northern shrimp. Prawns that you may find at the fishmonger include tiger, deep water, bay, and king prawns.

(courtesy of

For this recipe for Avocado With Prawns, it is vital that you select choice fresh prawns or shrimp. To be honest - it really doesn't matter whether you use Prawns or Shrimp, so long as they are fresh!!


2 ripe avocados

Salt, Pepper

Shelled and deveined prawns

2 Teaspoons lemon juice

2 shallots

1/4 cup grated parmesan cheese

Sauce Ingredients:

30g butter

1/2 cup cream

1 Tablespoon tomato puree

1 Tablespoon mayonnaise

1 1/2 Tablespoons flour

1/2 cup milk

1/4 Teaspoon curry powder


Cut avocados in half lengthwise, remove stones.

Sprinkle each half with lemon juice, season with salt and pepper.

Spoon prawns evenly into each avocado half, sprinkle with chopped shallots.

Spoon sauce evenly over prawns, then sprinkle with parmesan cheese.

Place avocados in baking dish, and stand the dish in a baking tray containing 2.5 cm hot water.

Bake in moderate oven for 10 minutes or until cheese is golden.

Serves 4

Sauce Method:

Melt butter in saucepan, add flour, stir until combined.

Remove from heat, gradually add cream and milk.

Return to heat, stir until mixture boils and thickens.

Reduce heat, add tomato puree, curry powder, mayonnaise, salt and pepper.

Simmer 2 minutes, cool.

Viola! Avocado with Prawns.

Back to Seafood from Avocado With Prawns