Usuba
Shrimp with Avocado and Aioli Sauce
An elegant salad with creamy aioli sauce. Layers of boiled eggs, avocado, shrimp, and green onions create a contrasting texture. The sauce is made from egg yolks, garlic, and olive oil — a classic French cuisine recipe.
- Total
- 30 min
- Standard serving
- 315.3 g
Ingredients
Total 12
Instructions
- 1
Step 1
Prepare aioli sauce
Grate the garlic on a fine grater. Add the juice of half a lemon, minced garlic, salt, pepper, and egg yolks to the bowl. Start whisking with a mixer. Gradually add ice water one spoon at a time, without stopping the whisking. Then pour in olive oil: first drop by drop, then by teaspoon, as the sauce begins to thicken. Bring to a thick consistency, taste for salt. Place in the refrigerator.
- 2
Step 2
Boil the shrimp
Boil frozen shrimp until cooked through. Cool.
- 3
Step 3
Prepare the eggs
Boil the eggs hard, cool and cut into cubes.
- 4
Step 4
Slice the avocado
Peel the avocado, remove the pit, dice it, and drizzle with lemon juice.
- 5
Step 5
Prepare the green onions
Finely chop the green onions.
- 6
Step 6
Assemble the salad
Layer egg, green onion, avocado, and shrimp in a portion glass. Drizzle with aioli sauce.
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