Grilled Shrimp with Avocado and Zucchini
1 serving
60 minutes
A quick recipe from Grigory Chunikhin, chef of the Cutfish restaurant, wins due to the unusual selection of ingredients. Shrimp, avocado, yogurt, thinly grilled zucchini slices - at first glance, this combination seems almost dietary, but soy sauce and red caviar turn it into a festive one. The neutral oily pulp of the avocado absorbs the saltiness of the dressing, crispy zucchini crunches its crust, shrimp exude juice, and neutral yogurt brings all the flavors together.
1
Prepare ginger sauce: combine ginger, soy sauce, and sugar in a blender, blend and let it sit for 40 minutes.
- Ginger: 10 g
- Soy sauce: 50 ml
- Sugar: 30 g
2
Peel the shrimp, remove the heads. Make a cut along the body and remove the intestinal vein.
- Shrimp: 80 g
3
Slice the zucchini lengthwise into thin strips.
- Courgette: 50 g
4
Brush the shrimp and zucchini with vegetable oil, place on a preheated grill, and grill until cooked, about 2-3 minutes on each side.
- Shrimp: 80 g
- Courgette: 50 g
- Herb-infused olive oil: 5 ml
5
Lay zucchini slices in a single layer on a plate, then add the shrimp on top.
6
Peel the avocado, slice it, and place it on top of the shrimp.
- Avocado: 100 g
7
Add red caviar and yogurt.
- Red caviar (salmon roe): 10 g
- Yoghurt: 15 g
8
Pour ginger sauce over the dish.
- Ginger: 10 g
- Soy sauce: 50 ml
- Sugar: 30 g