Irish Dublin Prawn Cocktail Recipes
CLASSIC PRAWN COCKTAIL
This classic retro starter packed with juicy prawns will never go out of fashion
Provided by Barney Desmazery
Categories Buffet, Starter, Supper
Time 25m
Number Of Ingredients 10
Steps:
- Peel all but four of the prawns (reserve these for the tops). Break the lettuces into individual leaves, then divide the leaves evenly between four small glass bowls. Sprinkle the prawns over the lettuce and season with black pepper.
- Mix the mayonnaise, tomato chutney, Worcestershire sauce, horseradish and Tabasco together. Season to taste with lemon juice and salt and pepper, then spoon sparingly over the prawns. Dust the top with a little paprika and sprinkle with chives. Top with the remaining prawns and serve immediately. Delicious with brown bread.
Nutrition Facts : Calories 292 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 2.2 milligram of sodium
IRISH DUBLIN PRAWN COCKTAIL
Make and share this Irish Dublin Prawn Cocktail recipe from Food.com.
Provided by Olha7397
Categories European
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Wash shrimp under cold running water; drain.
- Combine water, vinegar, seafood seasoning, salt, and garlic in large saucepan; bring to boil. Add shrimp; stir well. Return to boil; cover. Reduce heat to low; cook approximately 10 minutes or until shrimp are pink and firm. Drain; rinse in cold water. Peel and devein shrimp, leaving last joint of tail intact.
- Arrange shrimp on bed of Bibb lettuce or on bed of crushed ice. Serve with Dublin Cocktail Sauce. Makes 3 to 4 servings.
- For the cocktail sauce, combine all ingredients; mix well. Chill until serving time.
- Irish Cooking.Ruth Bauder Kershner.
Nutrition Facts : Calories 206.4, Fat 9, SaturatedFat 4.8, Cholesterol 218.2, Sodium 1889, Carbohydrate 7.9, Fiber 0.3, Sugar 5.2, Protein 21.5
CLASSIC PRAWN COCKTAIL
Prawn cocktail is a traditional British and Irish starter that consists of cooked, peeled shrimp tossed in a Marie Rose cocktail sauce.
Provided by Irish American Mom
Categories Appetizer
Time 1h15m
Number Of Ingredients 13
Steps:
- To make the sauce, whip the cream until slightly thickened. Add the mayonnaise and tomato ketchup and beat together. Add the remaining sauce ingredients and combine completely. Cool in the refrigerator for one hour.
- Reserve six prawns for the garnish. Remove the sauce from the fridge and toss the remaining 30 prawns to cover them completely in sauce.
- Arrange lettuce leaves on a plate or in a cocktail serving glass Spoon 5 prawns and sauce over the lettuce leaves. Garnish with chopped chives, a lemon wedge and an undressed prawn. Serve immediately.
Nutrition Facts : Calories 118 kcal, Carbohydrate 5 g, Protein 1 g, Fat 11 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 18 mg, Sodium 212 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 7 g, ServingSize 1 serving
PRAWN COCKTAIL
The classic dish, loved the world over. This recipe comes from Nigella Lawson, and really is a lot simpler then you might think to prepare.
Provided by Young cook ellie
Categories < 15 Mins
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Make sure the prawns are drained well of their briny liquid.
- Mix the salad cream, ketchup, lemon juice and Tabasco in a bowl.
- Tip in the prawns and mix to coat them in the Marie-Rose sauce.
- Finally shred the lettuce, and arrange as a bed on six small plates or shallow bowls.
- Divide the prawns in their sauce on the centre of each plate in a kind of pyramid, and then scatter with roughly crushed peppercorns or dust with paprika.
- As long as the prawns were properly thawed and drained before you started immersing them in their famous coral pink sauce, it does not matter if they sit for a good few hours in the fridge before being dolloped out onto their lettuce-lined dishes.
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- To cook the prawns, put on a cold pot of water on the fire; add the bay leaf, 1 lemon cut in half, the peppercorns, the star anise and the salt.
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