Prawn Cocktail Cups
This recipe offers a delightful twist on a classic favorite, featuring fresh Little Gem lettuce hearts cradling succulent prawns tossed in a zesty blend of extra-virgin olive oil, lemon juice, and parsley. The crowning glory is the homemade Marie Rose sauce, a creamy, tangy concoction with a kick of Tabasco. Serve this elegant dish garnished with mustard and cress for a touch of peppery freshness. Perfect for a light and refreshing appetizer or starter.
— Constant Cookbook
Ingredients
- 4-6 Little Gem lettuce hearts
- 350-400g/12-14oz cooked, peeled prawns
- 3 tbsp extra-virgin olive oil
- 2 tbsp lemon juice
- 4 tbsp coarsely chopped flat-leaf parsley
- mustard and cress, to serve
- 100g mayonnaise
- 25g tomato ketchup
- Tabasco sauce
Instructions
- To make the Marie Rose sauce, blend the mayonnaise with the ketchup and a couple of shakes of Tabasco in a bowl. Trim the bases of the lettuce hearts, discard the outer leaves and separate the leaves – they need to be about 10cm long and you want about 24 in total. Reserve the tiny hearts for another salad.
- Wash the prawns and pat dry between double layers of kitchen paper. Toss in a bowl with the olive oil, lemon juice, parsley and a little seasoning.
- Lay the leaves out on serving plates, cup-side up. Drop several prawns into each. Dollop ½ tsp sauce on top, then scatter over some mustard and cress. These can be prepared 1 hr in advance, in which case cover with cling film and set aside in a cool place.
Prep Time
PT20M
Yield
Serves 8
Nutrition
- Calories: 176 calories
- Fat Content: 14 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 2 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 11 grams protein
- Sodium Content: 1.06 milligram of sodium
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