Irish Dublin Prawn Cocktail Food
CLASSIC PRAWN COCKTAIL
Prawn cocktail is a traditional British and Irish starter that consists of cooked, peeled shrimp tossed in a Marie Rose cocktail sauce.
Provided by Irish American Mom
Categories Appetizer
Time 1h15m
Number Of Ingredients 13
Steps:
- To make the sauce, whip the cream until slightly thickened. Add the mayonnaise and tomato ketchup and beat together. Add the remaining sauce ingredients and combine completely. Cool in the refrigerator for one hour.
- Reserve six prawns for the garnish. Remove the sauce from the fridge and toss the remaining 30 prawns to cover them completely in sauce.
- Arrange lettuce leaves on a plate or in a cocktail serving glass Spoon 5 prawns and sauce over the lettuce leaves. Garnish with chopped chives, a lemon wedge and an undressed prawn. Serve immediately.
Nutrition Facts : Calories 118 kcal, Carbohydrate 5 g, Protein 1 g, Fat 11 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 18 mg, Sodium 212 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 7 g, ServingSize 1 serving
IRISH DUBLIN PRAWN COCKTAIL
Make and share this Irish Dublin Prawn Cocktail recipe from Food.com.
Provided by Olha7397
Categories European
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Wash shrimp under cold running water; drain.
- Combine water, vinegar, seafood seasoning, salt, and garlic in large saucepan; bring to boil. Add shrimp; stir well. Return to boil; cover. Reduce heat to low; cook approximately 10 minutes or until shrimp are pink and firm. Drain; rinse in cold water. Peel and devein shrimp, leaving last joint of tail intact.
- Arrange shrimp on bed of Bibb lettuce or on bed of crushed ice. Serve with Dublin Cocktail Sauce. Makes 3 to 4 servings.
- For the cocktail sauce, combine all ingredients; mix well. Chill until serving time.
- Irish Cooking.Ruth Bauder Kershner.
Nutrition Facts : Calories 206.4, Fat 9, SaturatedFat 4.8, Cholesterol 218.2, Sodium 1889, Carbohydrate 7.9, Fiber 0.3, Sugar 5.2, Protein 21.5
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CLASSIC DUBLIN BAY PRAWN COCKTAIL | FOOD&WINE IRELAND
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Servings 4Total Time 30 mins
- To cook the prawns, put on a cold pot of water on the fire; add the bay leaf, 1 lemon cut in half, the peppercorns, the star anise and the salt.
- Bring to boil, put in the prawns, and cook for about 6-7 minutes. Using tongues, remove the prawns from the boiling water and put them in a bowl with iced water to cool down.
- After about 10 minutes, snap the tail from the body and peel them. Remove the dirt from the back of the prawns.
- For the Mary-Rose sauce, mix mayo and ketchup (half the amount of ketchup to mayo), squeeze in the orange juice, add the brandy and mix all. Refrigerate.
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