Cajun Potato, Prawn/Shrimp and Avocado Salad Recipe

Step by Step Method

Step 1

Cook the potatoes in a large saucepan of lightly salted boiling water for 10 to 15 minutes or until tender, drain well.

Step 2

Heat the oil in a wok or large nonstick frying pan/skillet.

Step 3

Add the prawns, garlic, spring onions and Cajun seasoning and stir fry for 2 to 3 minutes or until the prawns are hot.

Step 4

Stir in the potatoes and cook for a further minute.

Step 5

Transfer to serving dishes and top with the avocado and the alfalfa sprouts and serve.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

Choose potatoes that are small and uniform in size to ensure they cook evenly.
When selecting the avocado, look for one that is firm but yields to gentle pressure.

Ingredient substitutions

Substitute the potatoes with sweet potatoes. The benefit of this substitution is that sweet potatoes are a great source of dietary fiber, making this dish more nutritious. Additionally, sweet potatoes have a sweeter flavor than regular potatoes, which will add a unique flavor to the dish.
Substitute the shrimp with grilled chicken. The benefit of this substitution is that chicken is a lean source of protein, making this dish healthier. Additionally, the smoky flavor of grilled chicken will add a unique flavor to the dish.

Variations

Vegetarian Option Substitute the shrimp with an equal amount of cooked chickpeas. Omit the Cajun seasoning and replace it with 1 teaspoon of smoked paprika and 1 teaspoon of ground cumin.

Serve with

Creamy Coconut Rice: A creamy coconut rice dish is the perfect accompaniment to this Cajun potato, prawn/shrimp and avocado salad. The creamy coconut flavor complements the Cajun seasoning and adds a delicious texture to the salad. It's also a great way to add some extra protein and healthy fats to the meal.

Grilled Corn and Tomato Salad: This grilled corn and tomato salad is a great way to add a fresh, summery flavor to the Cajun potato, prawn/shrimp and avocado salad. The sweetness of the corn and the tanginess of the tomatoes provide a delicious contrast to the Cajun seasoning, and the crunchy texture of the vegetables adds a nice texture to the dish. Plus, the grilled vegetables are a great source of vitamins and minerals.

FAQ

Q: How long should I cook the potatoes for?

A: The potatoes should be cooked in lightly salted boiling water for 10 to 15 minutes or until tender.

Q: What is the best way to store potatoes?

A: Potatoes should be stored in a cool, dark, and dry place. They should not be stored in the refrigerator, as this can cause them to become sweet and develop a bitter taste.

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Fun facts:

Cajun cuisine is a style of cooking that originated in Louisiana. It is a mix of French, Spanish, Native American, and African influences that have been blended together to create a unique and flavorful style of cooking. Famous chefs such as Emeril Lagasse have popularized Cajun cuisine and made it a popular style of cooking.

Avocados have been around for centuries and were first cultivated in Mexico and Central America. The Aztecs believed that avocados had magical powers and it was a symbol of love and fertility. Avocado has become a popular ingredient in many dishes, such as this Cajun Potato, Prawn/Shrimp and Avocado Salad.