Cantabrian Prawn Cocktail
20m
prep time
20m
total time
Easy
level
12
ingredients
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
-
2 Little Gem Lettuces, outer leaves discarded 1 x Sainsbury's Little Gem Lettuce x2 -
1 tbsp Aged Balsamic Vinegar, to serve 1 x Sainsbury's Balsamic Vinegar Of Modena 1 Leaf 250ml -
4 Halved Pitted Green Olives, to serve 1 x Sainsbury's Pitted Green Olives 340g (150g*) -
3 tbsp Double Cream 1 x Sainsbury's Double Cream 300ml -
100g White Crabmeat 1 x Ocean Isle Premium Crab Meat 100g -
1 tsp Lemon Juice 1 x Sainsbury's Lemons -
2 Vine Ripened Tomatoes, skinned, seeded and diced 1 x Sainsbury's Jubilee Large Vine Tomatoes, Taste the Difference 450g -
140g Mayonnaise 1 x Hellmann's Real Mayonnaise 400g -
1.5 tbsp Tomato Ketchup 1 x Heinz Tomato Ketchup Squeezy 250g
-
1 Small Carrot, coarsely grated 1 x Sainsburys Carrots Loose -
180g Cooked Peeled Large Prawns, thawed 1 x Sainsbury's Frozen Large Cooked & Peeled King Prawns ASC 180g -
1/2 tsp Spanish Smoked Paprika, to serve 1 x Sainsbury's Smoked Paprika 44g
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