HOW TO COOK COCKTAIL SHRIMP RECIPES

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PRAWN COCKTAIL RECIPE | JAMIE MAGAZINE RECIPES



Prawn cocktail recipe | Jamie magazine recipes image

Total Time 15 minutes

Yield 4 as a starter

Number Of Ingredients 18

olive oil
½ a clove of garlic
cayenne pepper
8 unpeeled, large, raw tiger prawns
¼ of an iceberg lettuce
¼ of a cucumber
1-2 ripe tomatoes
1 sprig of fresh mint
1 small punnet of salad cress
50 g peeled little prawns
100 g mixed white and brown crabmeat
50 g brown shrimps optional
1 lemon
½ a lemon
1 swig of brandy
1 pinch of cayenne pepper
1 heaped teaspooon ketchup
4 tablespoons free-range mayonnaise

Steps:

    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).
    2. Toss the prawns for 3 to 4 minutes, or till cooked through. Remove from the heat and set aside.
    3. For the Marie rose sauce, combine the lemon juice with the remaining ingredients in a bowl and set aside.
    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.
    5. Add the peeled prawns, dollop with marie rose sauce and finish with crabmeat, shrimps (if using) and more cress.
    6. Add a pinch of cayenne pepper and hang a hot prawn or two off the side of the bowl or jar. Serve with lemon wedges for squeezing over.

Nutrition Facts : Calories 366 calories, FatContent 31.7 g fat, SaturatedFatContent 4.7 g saturated fat, ProteinContent 12.8 g protein, CarbohydrateContent 4.9 g carbohydrate, SugarContent 4.4 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

PRAWN COCKTAIL RECIPE | JAMIE MAGAZINE RECIPES



Prawn cocktail recipe | Jamie magazine recipes image

Total Time 15 minutes

Yield 4 as a starter

Number Of Ingredients 18

olive oil
½ a clove of garlic
cayenne pepper
8 unpeeled, large, raw tiger prawns
¼ of an iceberg lettuce
¼ of a cucumber
1-2 ripe tomatoes
1 sprig of fresh mint
1 small punnet of salad cress
50 g peeled little prawns
100 g mixed white and brown crabmeat
50 g brown shrimps optional
1 lemon
½ a lemon
1 swig of brandy
1 pinch of cayenne pepper
1 heaped teaspooon ketchup
4 tablespoons free-range mayonnaise

Steps:

    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).
    2. Toss the prawns for 3 to 4 minutes, or till cooked through. Remove from the heat and set aside.
    3. For the Marie rose sauce, combine the lemon juice with the remaining ingredients in a bowl and set aside.
    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.
    5. Add the peeled prawns, dollop with marie rose sauce and finish with crabmeat, shrimps (if using) and more cress.
    6. Add a pinch of cayenne pepper and hang a hot prawn or two off the side of the bowl or jar. Serve with lemon wedges for squeezing over.

Nutrition Facts : Calories 366 calories, FatContent 31.7 g fat, SaturatedFatContent 4.7 g saturated fat, ProteinContent 12.8 g protein, CarbohydrateContent 4.9 g carbohydrate, SugarContent 4.4 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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See details


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Nov 05, 2021 · Place the shrimp in a colander or wire strainer. Snip open the bag and shake out the frozen shrimp into your colander or strainer. To ensure that your shrimp defrost as quickly as …
From wikihow.com
See details


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Some lemon wedges go well with the shrimp and cocktail sauce. Most times, I serve the shrimp with the peel still on and we do ‘peel and eat’ shrimp. Sometimes, and as shown in these photos, I peel all the shrimp ahead of time. This is nice when you are serving the shrimp …
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See details


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See details


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When I spotted some Royal Red Shrimp at my grocery store recently, I had to snap them up. They’re really unique. They’re found 430 fathoms deep (that’s like half a mile) and are difficult (and thus not super-profitable) for fishermen to catch. They have a sweeter and more buttery flavor than other shrimp…
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See details


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See details


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See details


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See details


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See details


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From eatingwell.com
See details