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

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.

Re-Calculate: Ingredients

Ingredients:
  • 12 king prawns, shelled and de-veined
  • Salt and pepper
  • 3/4 cup butter
  • 3 Tbsp. chopped macadamia nuts
  • 1 Bird's eye, or Serrano, chile, chopped
  • 2 limes, juice only
  • 1 Tbsp. chopped cilantro
  • 2 ripe, Fresh Hass Avocados, sliced
Instructions:
  1. Season the prawns with salt and pepper.
  2. Melt the butter in a saucepan over medium heat.
  3. Fry the prawns in the butter for 3 minutes on each side.
  4. 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).
  5. Add the macadamia nuts to the butter and brown.
  6. Add the chile and the lime.
  7. 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 Recipe
 
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Category: Appetizer

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