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Cantabrian prawn cocktail

Cantabrian prawn cocktail

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Rating: 5 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 4

King prawns and crabmeat pair beautifully in this Spanish seafood starter, with a zesty mayonnaise dressing

Nutrition: per serving
NutrientUnit
kcal445
fat39g
saturates8g
carbs7g
sugars6g
fibre3g
protein17g
salt2g
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Ingredients

For the dressing

  • 140g mayonnaise
  • 1 ½ tbsp tomato ketchup
  • 3 tbsp double cream
  • ¾ tsp lemon juice

Method

  • 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.

  • STEP 2

    Finely shred the lettuce leaves, mix with the grated carrot and divide between 4 medium-sized plates.

  • 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.

  • 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.

Goes well with

Recipe from Good Food magazine, February 2015

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Overall rating

Rating: 5 out of 5.3 ratings
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