Palta Reina with a Twist

Ingredients

• 2 ripe avocados 2 ripe avocados
• 200g (7 oz) shrimp, peeled and deveined 200g (7 oz) shrimp, peeled and deveined
• 1/2 cup (100g) quinoa 1/2 cup (100g) quinoa
• 1 cup (240ml) water 1 cup (240ml) water
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1/2 onion, finely chopped 1/2 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• Salt and pepper to taste Salt and pepper to taste
• Juice of 1 lime Juice of 1 lime
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 18g (Saturated Fat: 2.5g)
• Carbohydrates: 25g (Sugars: 1g)
• Protein: 16g
• Fiber: 7g
• Salt: 0.8g

Preparation

1. 1.
   Cook the quinoa: Rinse the quinoa under cold water. In a saucepan, bring the water to a boil. Add the quinoa and reduce heat to low. Cover and simmer for 15 minutes or until the water is absorbed. Remove from heat and let it sit for 5 minutes. Fluff with a fork and set aside.
2. 2.
   Prepare the avocado: Cut the avocados in half lengthwise and remove the pit. Scoop out some flesh from each half to create a hollow cavity for the filling. Dice the scooped-out avocado flesh and set aside.
3. 3.
   Cook the shrimp: In a skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent. Add the shrimp, paprika, cumin, salt, and pepper. Cook until the shrimp turns pink and is cooked through, about 3-4 minutes. Remove from heat and let it cool slightly.
4. 4.
   Assemble the filling: In a bowl, combine the cooked shrimp, diced avocado, and cooked quinoa. Mix well to combine. Adjust the seasoning if needed.
5. 5.
   Fill the avocado halves: Spoon the shrimp and quinoa mixture into the hollowed-out avocado halves, pressing gently to fill them completely.
6. 6.
   Prepare the lime dressing: In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
7. 7.
   Serve: Drizzle the lime dressing over the stuffed avocados. Garnish with fresh cilantro or parsley. Serve chilled or at room temperature.

Treat your ingredients with care...

• Avocado — Choose ripe avocados that yield slightly to gentle pressure. To prevent browning, drizzle the avocado flesh with a little lime or lemon juice.
• Shrimp — Make sure to remove the shells and devein the shrimp before cooking. If using frozen shrimp, thaw them completely before cooking.
• Quinoa — Rinse the quinoa thoroughly before cooking to remove any bitterness. Use a fine-mesh sieve for best results.

Tips & Tricks

• For an extra kick of flavor, add a pinch of chili powder or cayenne pepper to the shrimp and quinoa mixture.
• If you prefer a milder taste, you can omit the garlic from the recipe.
• Feel free to customize the filling by adding diced tomatoes, bell peppers, or corn for added freshness and crunch.
• Serve the Palta Reina with a side of mixed greens or a light salad for a complete meal.
• Leftover filling can be stored in the refrigerator for up to 2 days and used as a delicious topping for salads or wraps.

Serving advice

Serve the Palta Reina as an appetizer or a light lunch. It can be enjoyed on its own or accompanied by a side of crusty bread or tortilla chips.

Presentation advice

Arrange the stuffed avocado halves on a platter and drizzle the lime dressing over them. Garnish with fresh herbs and a sprinkle of paprika for an attractive presentation.