3 INGREDIENT COCKTAIL RECIPES RECIPES

3-INGREDIENT RECIPES - BBC GOOD FOOD

3-ingredient recipes - BBC Good Food image

Get back to basics with our simple recipes that use just three ingredients, from budget-friendly omelettes and pasta to biscuits, ice cream, and cocktails.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

SEAFOOD COCKTAIL | SEAFOOD RECIPES | JAMIE OLIVER RECIPES

Seafood Cocktail | Seafood Recipes | Jamie Oliver Recipes image

This delicious seafood salad is super easy to knock together – a brilliant dinner party starter

Total Time 15 minutes

Yield 4

Number Of Ingredients 11

Ingredients

4 tablespoons low-fat mayonnaise made with free-range eggs
2 tablespoons ketchup
1 lemon juice and finely grated zest of, plus lemon wedges to serve
a few drops Tabasco
1 splash Worcestershire sauce
½ small radicchio lettuce shredded
2 little gem lettuces leaves separated
200 g fresh white crab meat from sustainable sources, ask your fishmonger
250 g large cooked and peeled prawns from sustainable sources, ask your fishmonger
1 large punnet cress snipped
a few pinches paprika

Steps:

1. Whisk the mayonnaise, tomato ketchup and lemon juice together, then stir in the Tabasco and Worcestershire sauce. Set aside.
2. Divide the shredded radicchio between 4 small bowls or glass tumblers. Arrange the little gem lettuce leaves upright around the sides of each bowl or glass tumbler, then dived the crab meat and prawns between them. Finish with a few spoonfuls of the spicy mayonnaise, the lemon zest and a bunch of cress. Top with a sprinkle of paprika and a wedge of lemon to serve.

Nutrition Facts : Calories 191 calories, FatContent 8.2 g fat, SaturatedFatContent 1.7 g saturated fat, ProteinContent 22.1 g protein, CarbohydrateContent 7.3 g carbohydrate, SugarContent 5 g sugar, SodiumContent 2.24 g salt, FiberContent 1.6 g fibre

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1. Whisk the mayonnaise, tomato ketchup and lemon juice together, then stir in the Tabasco and Worcestershire sauce. Set aside.
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1. Heat a glug of oil in a pan over a high heat. Crush and add the garlic, then stir in 1 pinch of cayenne pepper and the tiger prawns (you can butterfly them first if you like).
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4. Shred the lettuce, dice the cucumber, thinly slice the tomato and pick the mint leaves, then layer in bowls or jars. Snip in most of the cress.
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