SUSTAINABLE COCKTAIL RECIPES

Name: Seafood cocktail
Total time: 15 min
Yield: 4
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

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

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.

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SEAFOOD COCKTAIL | SEAFOOD RECIPES | JAMIE OLIVER RECIPES

This delicious seafood salad is super easy to knock together – a brilliant dinner party starter
From jamieoliver.com
Total Time 15 minutes
Calories 191 calories per serving

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.

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