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Lemony marinated prawn cocktail
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The classic starter gets an upgrade by marinating the prawns in a lemony, shallot-y vinaigrette. Delightful even without the marie rose sauce.
Serves: 6
2 x 220g packs Big & Juicy Madagascan whole raw tiger prawns, defrosted, peeled (but tails intact) and deveined
3 lemons, 1 sliced, 50ml juice
1 shallot, thinly sliced
150g mayonnaise
75g tomato ketchup
1 tsp Worcestershire sauce
½ tsp red pepper flakes (or pul biber)
1. Bring a medium pan of salted water to the boil. Add the prawns and cook until bright pink, opaque and cooked through (2-3 minutes). Drain and rinse the prawns under cold water. Put in a medium bowl and add the lemon juice, lemon slices and shallot. Season and toss to coat. Allow to marinate for 30 minutes-1 hour.
2. Meanwhile, combine the mayonnaise, ketchup, Worcestershire sauce and red pepper flakes in a medium bowl to make the marie rose sauce; season. Drain the prawns then serve alongside the lemons and shallots, with the sauce for dipping.
This recipe first appeared in Waitrose & Partners Food, November 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Energy |
1,048kJ 252kcals |
---|---|
Fat | 19g |
Saturated Fat | 1.6g |
Carbohydrate | 4.9g |
Sugars | 4.7g |
Protein | 14g |
Salt | 0.6g |
Fibre | 0.9g |
This recipe was first published in Thu Oct 31 16:34:53 GMT 2019.
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