Cantabrian Prawn Cocktail
King prawns and crab meat pair beautifully in this Spanish seafood starter, with a zesty mayonnaise dressing. The original recipe calls for slightly more crabmeat, so add more if you're feeling indulgent. - A classic Rick Stien recipe taken from BBC Good Food
Method
Based on 4 servings, adjust as needed.
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 half 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 on 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.
- Ingredients
- Based on 4 servings
-
100g White Crabmeat 1x Ocean Isle Premium Crab Meat 100g -
2 Little Gem Lettuces, outer leaves discarded 1x Sainsbury's Little Gem Lettuce x2 -
1 tbsp Aged Balsamic Vinegar, to serve 1x Sainsbury's Balsamic Vinegar Of Modena 1 Leaf 250ml -
1/2 tsp Spanish Smoked Paprika, to serve 1x Sainsbury's Smoked Paprika 44g -
4 Halved Pitted Green Olives, to serve 1x Sainsbury's Pitted Green Olives 340g (150g*) -
3 tbsp Double Cream 1x Sainsbury's Double Cream 300ml -
180g Cooked Peeled Large Prawns, thawed 1x Sainsbury's Frozen Large Cooked & Peeled King Prawns ASC 180g -
1 tsp Lemon Juice 1x Sainsbury's Lemons -
1 Small Carrot, coarsely grated 1x Sainsbury’s Carrots Loose -
2 Vine Ripened Tomatoes, skinned, seeded and diced 1x Sainsbury's Jubilee Large Vine Tomatoes, Taste the Difference 450g -
140g Mayonnaise 1x Hellmann's Real Mayonnaise 400g -
1.5 tbsp Tomato Ketchup 1x Heinz Tomato Ketchup Squeezy 250g