First Courses Main Courses Veg & Veggie Baking Desserts Christmas

Prawn Cocktail With Avocado

Serves: 6
A classic 70s recipe but with the addition of avocado – it deserves a comeback!
This recipe is from
Cooks Up a Feast
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Ingredients

  • 300g cooked peeled North Atlantic prawns, drained and dried
  • 2 ripe medium avocados
  • juice of 1 lemon
  • 1 x 85g bag mixed lettuce leaves
  • 6 large shell-on cooked king prawns
  • 1 lemon cut into 6 wedges
  • salt and freshly ground black pepper

  • Cocktail Sauce

  • 8 tbsp light mayonnaise
  • 4 tbsp crème fraîche
  • 6 tbsp ketchup
  • 2 tbsp creamed horseradish
  • 1½ tsp tomato purée
  • juice of ½ lemon
  • a dash of sugar

Instructions

  • 1
    To make the sauce, mix all the ingredients together in a bowl and season with salt and pepper. Stir in the peeled prawns.
  • 2
    Peel the avocados and cut into small dice, toss in the lemon juice and season with pepper.
  • 3
    Divide the lettuce between 6 glasses and arrange the avocado on top. Spoon the prawn mixture over the top and garnish each glass with a large prawn.
  • 4
    Serve with a small lemon wedge and brown bread and butter.

  • Preparing Ahead

  • 1
    The sauce can be made up to 3 days ahead. The dish can be assembled up to 4 hours ahead. Not suitable for freezing.
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