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Prawn cocktail

Prawn cocktail

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Prawn cocktail

Homemade Marie Rose sauce

Homemade Marie Rose sauce

Serves 4 as a starter

Cooks In15 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 366 18%

  • Fat 31.7g 45%

  • Saturates 4.7g 24%

  • Sugars 4.4g 5%

  • Protein 12.8g 26%

  • Carbs 4.9g 2%

Of an adult's reference intake


  • olive oil
  • ½ a clove of garlic
  • cayenne pepper
  • 8 unpeeled, large, raw tiger prawns
  • ¼ of an iceberg lettuce
  • ¼ of a cucumber
  • 1-2 ripe tomatoes
  • 1 sprig of fresh mint
  • 1 small punnet of salad cress
  • 50 g peeled little prawns
  • 100 g mixed white and brown crabmeat
  • 50 g brown shrimps , optional
  • 1 lemon
  • ½ a lemon
  • 1 swig of brandy
  • 1 pinch of cayenne pepper
  • 1 heaped teaspooon ketchup
  • 4 tablespoons free-range mayonnaise

Recipe From

Jamie Magazine

By Union Jacks


  1. Heat a glug of oil in a pan over a high heat. Crush and add the garlic, then stir in 1 pinch of cayenne pepper and the tiger prawns (you can butterfly them first if you like).
  2. Toss the prawns for 3 to 4 minutes, or till cooked through. Remove from the heat and set aside.
  3. For the Marie rose sauce, combine the lemon juice with the remaining ingredients in a bowl and set aside.
  4. Shred the lettuce, dice the cucumber, thinly slice the tomato and pick the mint leaves, then layer in bowls or jars. Snip in most of the cress.
  5. Add the peeled prawns, dollop with marie rose sauce and finish with crabmeat, shrimps (if using) and more cress.
  6. Add a pinch of cayenne pepper and hang a hot prawn or two off the side of the bowl or jar. Serve with lemon wedges for squeezing over.

Watch the video: Gordon Ramsay - Marinated mushrooms (December 2022).