Spiced Prawn Cocktail Subs Recipes

PRAWN COCKTAIL SUBS

Prawn cocktail subs image

This retro favourite makes a great sandwich filling- use spicy Tabasco and lemon in your cocktail sauce, and serve with a cress and avocado salad

Provided by Sarah Cook

Categories Lunch

Time 10m

Number Of Ingredients 11

Ingredients

50g light mayonnaise
2 tbsp tomato ketchup
good splash of Tabasco sauce
200g pack cooked and peeled prawn
2 soft sub or hot dog rolls
1 Little Gem lettuce , shredded
finger-length chunk of cucumber , finely chopped
½ avocado , peeled, stoned and finely chopped
juice of 1 lemon
small handful of cress
small bag of prawn cocktail crisps , to serve

Steps:

Mix the mayonnaise and ketchup together. Add the Tabasco and some seasoning, and stir through the prawns. Slice the rolls as you would for a hot dog, and spoon in the prawns.
Mix the avocado with a little lemon juice (to stop it browning), then mix with the lettuce, cucumber, cress and a little more lemon juice. Serve with the subs, some prawn cocktail crisps and extra Tabasco (for those who want it).

Nutrition Facts : Calories 338 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 3.4 milligram of sodium

SPICED PRAWN COCKTAIL SUBS

Spiced prawn cocktail subs image

Forget boring sandwiches at a picnic - pack these prawn cocktail subs instead. If you're travelling, assemble them when you get there so they're super-fresh (see tip below)

Provided by Cassie Best

Categories Lunch, Picnic

Time 10m

Yield Makes 6 small rolls

Number Of Ingredients 8

Ingredients

3 tbsp mayonnaise
1 tbsp mango chutney
¼ tsp mild curry powder
squeeze of lemon or lime juice
150g cooked North Atlantic prawns
6 small sub rolls
1 small Little Gem lettuce, leaves picked
small chunk of cucumber, thinly sliced

Steps:

Mix the mayonnaise, mango chutney and curry powder with a squeeze of lemon or lime juice in a bowl. Stir in the prawns, then chill until you're ready to assemble.
To serve, split the sub rolls across the top, line each one with a lettuce leaf and a few slices of cucumber, then spoon in the prawn filling.

Nutrition Facts : Calories 199 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.9 milligram of sodium

IRON CHEF SPICY SHRIMP COCKTAIL

Iron Chef Spicy Shrimp Cocktail image

Provided by Geoffrey Zakarian

Categories appetizer

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 bay leaves
1 teaspoon black peppercorns
1 pound (16/20) shrimp, head-on if possible, thawed if frozen, peeled and deveined with tails on
Lemon wedges, for garnish
1/2 cup ketchup
2 tablespoons prepared horseradish
1 tablespoon lemon juice
1 teaspoon Thai sweet chile sauce
1/2 teaspoon Worcestershire sauce
Dash of hot sauce, such as Tabasco

Steps:

For the shrimp: In a large saucepan of water, add the bay leaves and black peppercorns. Bring to a boil. Line a sheet pan with paper towels.
For the sauce: In a medium bowl, combine the ketchup, horseradish, lemon juice, chile sauce, Worcestershire sauce and hot sauce.
Add the shrimp to the water and cook at a very low simmer, stirring, until the centers are fully cooked and no longer translucent, about 3 minutes. Transfer the shrimp to the lined sheet pan. Chill for an hour before serving.
Serve the shrimp with the cocktail sauce and lemon wedges.

SPICY MEXICAN SHRIMP COCKTAIL

Spicy Mexican Shrimp Cocktail image

Cooked shrimp are chilled in a spicy tomato-juice cocktail with avocado, red onion, and cilantro. Serve in one large bowl or ladle into individual bowls.

Provided by Rich

Categories Appetizers and Snacks Spicy

Time 2h15m

Yield 6

Number Of Ingredients 13

Ingredients

2 pounds cooked shrimp, peeled and deveined
½ cup finely chopped red onion
1 habanero pepper, diced
¼ cup fresh cilantro, chopped
1 jalapeno pepper, diced
1 tablespoon crushed garlic
1 ½ cups tomato and clam juice cocktail
¼ cup fresh lime juice
¼ cup ketchup
¼ cup prepared horseradish
1 teaspoon hot pepper sauce, or to taste
salt to taste
1 ripe avocado - peeled, pitted, and chopped

Steps:

Mix shrimp, red onion, habanero pepper, cilantro, jalapeno pepper, and garlic in a large bowl; add tomato and clam juice cocktail, lime juice, ketchup, horseradish, and hot pepper sauce and stir. Season mixture with salt. Gently stir avocado into the mixture taking care to not mash the avocado.
Cover bowl with plastic wrap and refrigerate for 2 to 3 hours before serving.

Nutrition Facts : Calories 226 calories, Carbohydrate 16.1 g, Cholesterol 230.4 mg, Fat 6.3 g, Fiber 3.3 g, Protein 26.4 g, SaturatedFat 1.1 g, Sodium 662.3 mg, Sugar 6.2 g

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