Christmas Day prawn cocktail

Christmas Day prawn cocktail
Serves: 4-6
  • 250g jumbo prawns, cooked and peeled
  • 1 tbsp lemon juice
  • freshly ground black pepper
  • 2 tbsp mayonnaise
  • 2 tbsp crème fraîche
  • 2 tbsp vodka
  • 3 tsp tomato ketchup
  • 1 tsp Worcester sauce (or to your taste)
  • 1 tsp Tabasco sauce (or to your taste)
  • large pinch paprika
  • salt and pepper
  • 1 sprig fresh dill
  • flesh of 1 pink grapefruit, chopped
  • 1 avocado, sliced
  • 2 little gem lettuces, shredded
  • zest of ½ lemon
  • 4 lemon wedges
  • pinch cayenne pepper
  1. If you’re using frozen cooked prawns, put them out on a plate to defrost. If you have fresh uncooked prawns, lightly fry them in a little butter until pink and cooked through and set aside to cool. Peel them, reserving a few in their shells to garnish the cocktails.
  2. Lay prawns on a plate, drizzle with lemon juice, season with black pepper and leave for at least 30 mins.
  3. To make the sauce, in a bowl mix the mayo, crème fraîche, vodka, ketchup, Worcester sauce, Tabasco sauce, and paprika. Taste and season with salt and pepper.
  4. Stir in the dill fronds. In another bowl, mix together the lettuce leaves and grapefruit.
  5. To serve, place a layer of lettuce and grapefruit in glasses. Lean a few slices of avocado in each glass. Now add the prawns and top with sauce. Sprinkle over a little cayenne pepper, top with a little lemon zest, and serve with a lemon wedge.


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