PRAWN COCKTAIL!!!
A classic Prawn Cocktail recipe! Juicy prawns (shrimp) tossed in a beautiful Prawn Cocktail Sauce (Rose Marie Sauce - a pink mayonnaise). The key to a good Rose Marie Sauce is a good mayonnaise. Use whole-egg if you can find it . (Note 1) A classic Aussie summer festive starter!
Provided by Nagi | RecipeTin Eats
Categories Appetizer
Time 10m
Number Of Ingredients 11
Steps:
- If you are using whole prawns, remove heads and peel them. Leave a few whole for decorative purposes, if you wish. I find that with medium size already cooked prawns, deveining is usually not necessary (it's hard to do + so small it's barely noticeably especially with sauce).
- Mix together Sauce in a small bowl.
- Toss prawns with Sauce.
- Place a bit of lettuce in serving dishes. I like to use Martini glasses, but you can use any small serving vessel, or even small lettuce cups.
- Top with prawns. Serve, garnished with lemon wedges and a sprinkle of parsley, if using.
Nutrition Facts : ServingSize 150 g, Calories 232 kcal, Carbohydrate 9.5 g, Protein 23.2 g, Fat 10.9 g, SaturatedFat 1.9 g, Cholesterol 218 mg, Sodium 479 mg, Sugar 2.7 g, UnsaturatedFat 9 g
BEST PRAWN COCKTAIL RECIPE
Making a prawn cocktail could not be simpler. Put down that supermarket-bought marie rose sauce, because all you need is mayo and ketchup and you're basically there.
Categories appetizers seafood
Time 5m
Yield 4-6
Number Of Ingredients 9
Steps:
- In a bowl mix together the mayo, ketchup, lemon juice, cayenne, whisky and salt and pepper. Mix well.
- In a separate bowl add the prawns and pat dry with a paper towel to get rid of any excess liquid. Pour over the marie rose sauce and mix together well.
- In small bowls or large glasses add little gem lettuce as the base. Top with the prawn cocktail, this mixture is enough for six people, or four larger portions. Sprinkle a little more cayenne on top if you desire and finish by garnishing with thin slices of avocado. Serve with buttered brown bread and a lemon slice if you want to go old school classic.
CAJUN-STYLE PRAWN COCKTAIL
Breathe new life into prawn cocktail, a classic Christmas cocktail. With the addition of some Cajun spices, it's a flavour-packed modern twist
Provided by Melissa Thompson - Journalist and food writer
Categories Starter
Time 35m
Yield Serves 4 as a starter
Number Of Ingredients 21
Steps:
- First, combine all the ingredients for the Cajun seasoning. Mix the prawns with the buttermilk and 3 tbsp of the Cajun seasoning in a large bowl, then set aside.
- To make the sauce, combine all the ingredients in a small bowl. Season and set aside. Combine all the ingredients for the coating in a separate bowl with the remaining Cajun seasoning and a pinch of salt, then set aside.
- Take one prawn at a time, gently shake off any excess buttermilk mixture, then dip into the coating using a fork, turning to ensure it is fully covered before transferring to a plate. Leave to rest for 15 mins.
- Fill each glass almost to the top with lettuce, then spoon 2 tbsp of the sauce into each. Divide the avocado slices between four martini glasses, arranging them in a fan against the rim of each glass, so the tops are sticking up over the rims.
- Heat a 10cm depth of oil in a shallow saucepan or deep-fat fryer until it reaches 180C, or when a cube of bread dropped into the oil browns within 20 seconds. Fry the coated prawns in batches of 10 for 4-5 mins per batch until golden and crisp. Transfer to a plate lined with kitchen paper using a slotted spoon and leave to drain. Repeat until all the prawns are cooked, then season with salt and divide between the glasses. Sprinkle over the chives.
Nutrition Facts : Calories 648 calories, Fat 42 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 1.94 milligram of sodium
PRAWN COCKTAIL DINNER BOWL
Hugely popular in Australia, the prawn (or shrimp) cocktail is transformed into a dinner bowl. While technically shrimp and prawns are slightly different (prawns have more teeny tiny claws) they are interchangeable for cooking purposes. I prefer to peel and devein my shrimp before cooking - suit yourself! And one more thing: avocado, once relegated to prawn cocktails and salads, is now exploding in use across AU and is a major export to Malaysia and Singapore!
Provided by Carolyn Haas @Linky1
Categories Seafood
Number Of Ingredients 19
Steps:
- Combine vinegar, 1/2 the oil and 1/2 the lemon juice in a large bowl. Add zucchini. Stir to coat. Let stand, uncovered, for 15 to 20 minutes. Stir in mint.
- Meanwhile, heat a greased barbecue grill (charcoal, gas or electric) on medium-high heat. Combine garlic and remaining oil in a small bowl. Season with salt and pepper. Brush each side of bread with oil mixture. Chargrill for 1 to 2 minutes each side or until toasted. Transfer to a plate. Increase heat to high. Drizzle shrimp with remaining lemon juice. Sprinkle with paprika. Toss to coat. Cook shrimp, turning, for 5 to 7 minutes or until cooked through.
- Make Marie Rose Sauce: Place all ingredients in a small bowl and stir together until smooth and combined. (You can do this while the zucchini is standing.)
- Arrange lettuce, zucchini, avocado, shrimp and cornichons in serving bowls. Drizzle with a little sauce. Serve with chargrilled bread and remaining sauce.
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- Remove from the heat and set aside.For the Marie rose sauce, combine the lemon juice with the remaining ingredients in a bowl and set aside.
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