The Ultimate Prawn Cocktail Food
THE ULTIMATE MAKEOVER: PRAWN COCKTAIL
Try a lighter, modern version of this ever-popular retro starter
Provided by Angela Nilsen
Categories Dinner, Lunch, Starter
Time 35m
Number Of Ingredients 14
Steps:
- Peel the prawns. Rinse them in a large sieve under a cold tap, then pat dry with kitchen paper. Lay the prawns in a shallow dish and squeeze over 1 tbsp of the lime juice, then add a twist of pepper. Set aside.
- Chop the cucumber into small dice and tip into a dish. Spoon over the vinegar, scatter over the dill and a grating of pepper, then set aside. Halve, stone and peel the avocado, then chop into small dice. Spoon over the rest of the lime juice and toss together gently with a twist of pepper.
- For the sauce, mix together the mayonnaise, fromage frais and ketchup. Stir in the Tabasco, Worcestershire and brandy with a twist of pepper.
- To serve, put a small spoonful of the sauce into the bottom of each cocktail glass. Very coarsely chop most of the watercress, leaving a few sprigs whole. Lay the chopped watercress on top of the sauce. Drain the cucumber well, then spoon it over the watercress with the avocado. Pile over the prawns, then spoon over the rest of the sauce. Tuck in the sprigs of watercress and serve with a sprinkling of cayenne.
Nutrition Facts : Calories 186 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 14 grams protein, Sodium 1.23 milligram of sodium
CLASSIC PRAWN COCKTAIL
This classic retro starter packed with juicy prawns will never go out of fashion
Provided by Barney Desmazery
Categories Buffet, Starter, Supper
Time 25m
Number Of Ingredients 10
Steps:
- Peel all but four of the prawns (reserve these for the tops). Break the lettuces into individual leaves, then divide the leaves evenly between four small glass bowls. Sprinkle the prawns over the lettuce and season with black pepper.
- Mix the mayonnaise, tomato chutney, Worcestershire sauce, horseradish and Tabasco together. Season to taste with lemon juice and salt and pepper, then spoon sparingly over the prawns. Dust the top with a little paprika and sprinkle with chives. Top with the remaining prawns and serve immediately. Delicious with brown bread.
Nutrition Facts : Calories 292 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 2.2 milligram of sodium
THE ULTIMATE PRAWN COCKTAIL
Steps:
- Put the chopped lettuce and cucumber in the bottom of serving glasses.
- Mix the prawns into the Marie Rose sauce so that all the prawns are coated.
- Add the prawns on top of the lettuce. Sprinkle with a pinch of paprika.
- Add slices of avocado and lemon wedges. Sprinkle chopped chives on top.
Nutrition Facts : ServingSize 1 portion, Calories 292 kcal, Carbohydrate 19 g, Protein 19 g, Fat 17 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 121 mg, Sodium 974 mg, Fiber 7 g, Sugar 13 g, UnsaturatedFat 6 g
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ULTIMATE PRAWN COCKTAIL RECIPE | SAINSBURY`S MAGAZINE
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5/5 Total Time 15 minsCategory Starter
- Bring a large pan of water to the boil and tip in both packets of prawns. Cook for around 3-4 minutes, until pink and cooked through. Drain the prawns once cooked and spread out on a plate to cool.
- Meanwhile, mix together the mayonnaise, ketchup, Worcestershire sauce, lemon juice and paprika in a bowl. Taste and season with salt and pepper.
- Once the prawns are cool to the touch, mix with the sauce. Line 6 cocktail glasses with avocado slices around the sides and divide the shredded lettuce between them. Top with the prawn cocktail mixture and sprinkle with a little cayenne pepper. Serve immediately.
THE ULTIMATE PRAWN COCKTAIL - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (3)Total Time 20 minsCategory Christmas Starter RecipesCalories 350 per serving
- In a non-stick frying pan, cook the raw tiger/king prawns in a splash of vermouth/wine for a few minutes until opaque/pink and cooked through. Set aside to cool.
- In a medium bowl, mix the mayo, ketchup, lemon juice, cayenne and a pinch of salt and black pepper (see Make Ahead). Stir in the cold water prawns and most of the tiger/king prawns, along with any juices from the pan.
- Divide the lettuce and radishes among 4 cocktail glasses or small bowls, then top with the sauce-covered prawns. Top with the reserved prawns, spring onion and chives, then hook an unpeeled prawn over the rim of each glass, if you like. Sprinkle with extra cayenne and serve with lemon wedges and buttered brown bread triangles
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