Pan Seared Prawn, Avocado, and Chile, Lime and Macadamia Nut Butter Recipe

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Category: Appetizer

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Rich macadamia nut butter and spicy chile lime prawns make this prawn and avocado recipe a must have entrée for your next tapas-style party.

Ingredients

12 12 12king prawns, shelled and de-veined
Salt and pepper
³/₄ 0.75 0.75cup CUP_USVolumebutter
3 3 3Tbsp. TABLESPOON_USVolumechopped macadamia nuts
1 1 1Bird's eye, or Serrano, chile, chopped
2 2 2limes, juice only
1 1 1Tbsp. TABLESPOON_USVolumechopped cilantro
2 2 2ripe, Fresh Hass Avocados, sliced

Instructions

Season the prawns with salt and pepper.
Melt the butter in a saucepan over medium heat.
Fry the prawns in the butter for 3 minutes on each side.
Place the prawns on a baking tray and place in the oven at 400 degrees F while you finish the butter (cook for about 5 minutes or until shrimp are no longer pink).
Add the macadamia nuts to the butter and brown.
Add the chile and the lime.
Place the avocado slices on a plate. Arrange the prawns on or around the avocado. Pour the butter over the prawns, top with cilantro and serve.

Serving Suggestions:

Chef tip
Cashew nut can be used as a substitute for the macadamias.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Pan Seared Prawn, Avocado, and Chile, Lime and Macadamia Nut Butter