Posh Prawn Cocktail With Tomato Rose Garnish Recipes

POSH PRAWN COCKTAIL WITH TOMATO ROSE GARNISH

Posh Prawn Cocktail With Tomato Rose Garnish image

I always make this recipe every year for christmas dinner and family always request that i bring it to gatherings. very easy and elegant

Provided by ncardie

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

250 g prawns
200 g king prawns
100 g shredded lettuce
3 tomatoes, chopped into quarters
1/2 English cucumber, diced
1 cup prepared good quality seafood cocktail sauce
1 lemon wedge, and
brown bread, and
butter, to serve
1 teaspoon paprika, dried
4 tomatoes

Steps:

shread the lettuce into thin strips.
quarter the tomatoes and dice the cucumber.
assemble into ccktail glasses starting with the lettuce, season each layer with a squeeze of lemon and salt and pepper.
next layer the tomatoes and cucumber.
add the small prawns on top and place a tablesppon of the cocktail sauce. sprinkle paprika on the top to garnish.
to decorate the glasses.
place a ring of king prawns along the rim of the glass and add a curl of lemon zest.
add a wedge of lemon inside the rim.
to make the tomato roses.
using a very sharp knife, remove the peel from the top of the tomato in on continuous curl until you reach the bottom of the tomato. be careful not to break the strip. once finished curl the tomato stip into a rose shape tightly and place on the top of the cocktail sauce to keep in place.
serve the cocktail glasses onto side plates garnished with a lemon wedge, sprig of parsley and triangles of brown bread and butter.

Nutrition Facts : Calories 174.6, Fat 2.2, SaturatedFat 0.3, Cholesterol 141.8, Sodium 738.7, Carbohydrate 20.5, Fiber 7.2, Sugar 8.9, Protein 21.9

THE ULTIMATE MAKEOVER: PRAWN COCKTAIL

The ultimate makeover: Prawn cocktail image

Try a lighter, modern version of this ever-popular retro starter

Provided by Angela Nilsen

Categories Dinner, Lunch, Starter

Time 35m

Number Of Ingredients 14

Ingredients

650g prawns in their shells, cooked (to give 200g/8oz cooked, peeled prawns)
2 tbsp lime juice
100g/4oz cucumber
1 tbsp white wine vinegar
1 tbsp snipped dill
1 small ripe avocado
50g watercress
pinch cayenne pepper, for sprinkling
2 tbsp mayonnaise
5 tbsp fromage frais
1½ tbsp tomato ketchup
splash Tabasco sauce
splash Worcestershire sauce
1 tsp brandy

Steps:

Peel the prawns. Rinse them in a large sieve under a cold tap, then pat dry with kitchen paper. Lay the prawns in a shallow dish and squeeze over 1 tbsp of the lime juice, then add a twist of pepper. Set aside.
Chop the cucumber into small dice and tip into a dish. Spoon over the vinegar, scatter over the dill and a grating of pepper, then set aside. Halve, stone and peel the avocado, then chop into small dice. Spoon over the rest of the lime juice and toss together gently with a twist of pepper.
For the sauce, mix together the mayonnaise, fromage frais and ketchup. Stir in the Tabasco, Worcestershire and brandy with a twist of pepper.
To serve, put a small spoonful of the sauce into the bottom of each cocktail glass. Very coarsely chop most of the watercress, leaving a few sprigs whole. Lay the chopped watercress on top of the sauce. Drain the cucumber well, then spoon it over the watercress with the avocado. Pile over the prawns, then spoon over the rest of the sauce. Tuck in the sprigs of watercress and serve with a sprinkling of cayenne.

Nutrition Facts : Calories 186 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 14 grams protein, Sodium 1.23 milligram of sodium

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