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
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 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
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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