Spicy Prawn Cocktail

Ingredients

1/4 cup crème fraîche or sour cream

1/4 cup mayonnaise 

3 tablespoons prepared horseradish 

2 1/2 tablespoons finely chopped fresh chives, divided 

1 1/2 tablespoons fresh lemon juice 

1 tablespoon ketchup 

Kosher salt and freshly ground black pepper 

1/2 heart of romaine lettuce, very thinly sliced (about 2 cups)

1 1/2 pounds peeled and deveined cooked large shrimp

Lemon wedges, for garnish

1/4 cup crème fraîche or sour cream

1/4 cup mayonnaise 

2 1/2 tablespoons prepared horseradish 

2 tablespoons finely chopped fresh chives, divided 

1 tablespoon fresh lemon juice 

3 teaspoons ketchup 

Kosher salt and freshly ground black pepper 

1/2 heart of cos lettuce, very thinly sliced (about 2 cups)

680g peeled and deveined cooked large prawns

Lemon wedges, for garnish

Directions

PREP TIME
15
MINS
COOKING TIME
Serves
4
Make-Ahead:

The sauce can be made 8 hours ahead, covered and refrigerated.

Make-Ahead:

The sauce can be made 8 hours ahead, covered and refrigerated.

In a medium bowl, stir the crème fraîche, mayonnaise, horseradish, 2 tablespoons of chives, lemon juice, and ketchup to blend. Season the sauce to taste with salt and pepper. 

Cut all but 8 shrimp crosswise in half. Divide the lettuce among 4 martini glasses. Divide the cut shrimp among the glasses then place 2 whole shrimp on top of each serving.

Drizzle some sauce over the shrimp and sprinkle with the remaining chives. Garnish with lemon wedges and serve.

In a medium bowl, stir the crème fraîche, mayonnaise, horseradish, 2 tablespoons of chives, lemon juice, and ketchup to blend. Season the sauce to taste with salt and pepper.

Cut all but 8 prawns crosswise in half. Divide the lettuce among 4 martini glasses. Divide the cut prawns among the glasses then place 2 whole prawns on top of each serving.

Drizzle some sauce over the prawns and sprinkle with the remaining chives. Garnish with lemon wedges and serve.