Name: Cantabrian prawn cocktail
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Spanish
Ingredients: 2 Little Gem lettuces outer leaves discarded; 1 small carrot coarsely grated; 200g cooked peeled large prawns; 140g white crabmeat; 2 vine-ripened tomatoes skinned, seeded and diced; aged balsamic vinegar to serve; Spanish smoked paprika to serve; 4 halved pitted green olives to serve; 140g mayonnaise; 1 ½ tbsp tomato ketchup; 3 tbsp double cream; ¾ tsp lemon juice

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Cantabrian prawn cocktail

Cantabrian prawn cocktail

Rick Stein

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Serves 4

Easy

Prep: 20 mins

No cook

A star rating of 5 out of 5.6 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

2 Little Gem lettuces

outer leaves discarded
1 small carrot

coarsely grated
200g cooked peeled large prawns
140g white crabmeat
2 vine-ripened tomatoes

skinned, seeded and diced
aged balsamic vinegar

to serve
Spanish smoked paprika

to serve
4 halved pitted green olives

to serve

For the dressing

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

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Nutrition: per serving

kcal445
fat39g
saturates8g
carbs7g
sugars6g
fibre3g
protein17g
salt2g

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.

Recipe from Good Food magazine, February 2015

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A star rating of 5 out of 5.6 ratings

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