Seafood Salad with Curry

The biggest trick in this dish is to prepare a seafood cocktail already thawed, and not frozen, as manufacturers usually suggest for some reason. Then it will remain tender and juicy

Ingredients

• 16 large raw shrimps with shell and head
• 400 g frozen seafood cocktail
• 1 large, very ripe avocado
• 4 large celery stalks
• 1 large lime
• 1 clove of garlic
• olive oil
• salt, freshly ground black pepper
• 4 yolks of very fresh eggs
• 200 ml cream, 33-35% fat
• 2 tsp curry powder

Directions

1. Defrost the frozen seafood cocktail in a colander in the refrigerator (this takes 4-5 hours).
2. Peel the shrimp. Fry the shells and heads in 1 tbsp. l. butter until red, pour 1 glass of water, bring to a boil, salt, cook for 20 minutes. Strain.
3. For the sabayon, combine curry and hot broth in a heatproof bowl and cool. Add yolks. Place the bowl in a water bath. Whisk the mixture in a bowl until thick and smooth. Cool it down. Whip the cream, use a spatula to mix the yolks with the cream, cool.
4. Crush and peel the garlic, place in the pan, pour in enough oil to cover the entire pan with a thin layer. Fry until golden brown, 2 minutes, then remove the garlic. Add shrimps, fry on both sides, 3 minutes, place on a plate. Saute the seafood cocktail, 1 min., Place on a plate, season with lime zest.
5. Cut the celery into very thin slices. Peel the avocado, cut into slices, arrange on bowls, drizzle with lime juice.
6. Top the avocado with celery, then seafood cocktail and shrimp. Season with salt and pepper, top with cold sauce, or serve separately.