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Cantabrian prawn cocktail

Ingredients

  1. Step 1 2 Little Gem lettuces , outer leaves discarded
  2. Step 2 1 small carrot , coarsely grated
  3. Step 3 200g cooked peeled large prawns
  4. Step 4 140g white crabmeat
  5. Step 5 2 vine-ripened tomatoes , skinned, seeded and diced
  6. Step 6 aged balsamic vinegar , to serve
  7. Step 7 Spanish smoked paprika , to serve
  8. Step 8 4 halved pitted green olives , to serve
  9. Step 9 140g mayonnaise
  10. Step 10 1 ½ tbsp tomato ketchup
  11. Step 11 3 tbsp double cream
  12. Step 12 ¾ tsp lemon juice
Cantabrian prawn cocktail
Calories: 445 Carbohydrate: 7 g Protein: 17 g Fat: 39 g
Cook time: 20 minutes Prep time: 20 minutes Total time: 40 minutes Servings: 4

TAGS

Starter Spanish 10-30 minute 4 serving 600 kcal or less Crab meat Dinner party starter Fish King prawn Marie rose sauce Rick Stein Seafood Winter

Directions

  1. Step 1 For the cocktail dressing, put the mayonnaise, ketchup, cream, lemon juice and a tiny splash of water into a bowl and mix together well until smooth. Season to taste with salt.
  2. Step 2 Finely shred the lettuce leaves, mix with the grated carrot and divide between 4 medium-sized plates.
  3. Step 3 Set aside 12 of the prawns and cut the remainder into thick slices. Stir them into the cocktail dressing with the crabmeat and diced tomato, and spoon into the centre of the salad leaves.
  4. Step 4 Arrange the whole prawns n top of the salad. To serve, drizzle each salad with balsamic vinegar, sprinkle with a tiny pinch of paprika and top with a green olive.