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
MINS
COOKING TIME
Serves
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.
