28min 4 ppl
Shrimp Cocktail
22 minutes
4 people
Easy≤30 min & ≤6 steps
22 min · 5 steps
Easy: ≤30 min and ≤6 steps
140 kcalper person
Protein 20g
Carbs 8g
Fats 3g
About this dish
Chilled, poached jumbo prawns served hanging over the edge of a glass with a sharp, horseradish-spiked cocktail sauce for dipping - a retro dinner-party starter that takes minutes to put together.
Allergy Info
Fish, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Lemonhalved1
- Fresh Horseradishfinely grated1 tsp
- Lemon juice1 tbsp
Fish & Seafood
- Raw King Prawnspeeled, tails left on, deveined500 g
Spices & Seasonings
- Bay leaf2 leaf
Oils & Condiments
- ketchup120 g
- Worcestershire sauce1 tsp
- Hot sauce0.5 tsp
Utensils
- Large saucepan
- Meat thermometer
- Mixing bowl
- Small bowl
Method
1
Bring a large saucepan of water to the boil with the lemon halves and bay leaves.
Approx. 6 minutes
2
Add the prawns and poach for 3 minutes until pink and just cooked through, then check with a meat thermometer that they have reached at least 63°C.
Approx. 5 minutes
3
Drain the prawns and plunge them into a bowl of iced water to stop the cooking, then chill for 20 minutes.
Approx. 3 minutes
4
Stir the ketchup, horseradish, lemon juice, Worcestershire sauce and hot sauce together in a small bowl to make the cocktail sauce.
Approx. 4 minutes
5
Hook the chilled prawns over the rim of glasses or a bowl and serve with the cocktail sauce for dipping.
Approx. 4 minutes
