HOW TO MAKE SEAFOOD SAUCE RECIPES

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SMOKED SALMON, PRAWNS & MIAMI COCKTAIL SAUCE | SEAFOO…



Smoked salmon, prawns & Miami cocktail sauce | Seafoo… image

The 70s dinner party staple gets an update here, adding beautiful waves of smoked salmon to the story and a hit of lime, ginger and coriander to wake up your tastebuds.

Total Time 15 minutes

Yield 6

Number Of Ingredients 13

3 baby gem lettuces
300 g smoked salmon from sustainable sources
24 large cooked peeled prawns from sustainable sources
1 lime
extra virgin olive oil
½ a large clove of garlic
2 cm piece of ginger
1 spring onion
a few sprigs of fresh coriander
4 tablespoons free-range mayonnaise
4 tablespoons tomato ketchup
2 tablespoons chilli sauce
1 teaspoon English mustard

Steps:

    1. Peel and finely grate the garlic and ginger, trim and slice the spring onion, pick and finely chop the coriander leaves, then add to a bowl with the rest of the cocktail sauce ingredients. Mix well to combine, then chill in the fridge for 1 hour.
    2. Trim the lettuce, separate the leaves and divide between plates. Drape over the smoked salmon, then arrange the prawns on top.
    3. Dress the lettuce and seafood generously with the cocktail sauce. Cut the lime into wedges and squeeze a little juice over each plate, drizzle over some oil and finish with a good grinding of black pepper.

Nutrition Facts : Calories 169 calories, FatContent 8.9 g fat, SaturatedFatContent 1.8 g saturated fat, ProteinContent 16.8 g protein, CarbohydrateContent 5.2 g carbohydrate, SugarContent 4.9 g sugar, SodiumContent 2.84 g salt, FiberContent 0.9 g fibre

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

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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