VEGAN SHRIMP COCKTAIL RECIPES

Name: Prawn cocktail
Total time: 15 min
Yield: 4 as a starter
Ingredients: 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

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

Ingredients

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

Ingredients

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.

More about "vegan shrimp cocktail recipes"

PRAWN COCKTAIL RECIPE | JAMIE MAGAZINE RECIPES

From jamieoliver.com
Total Time 15 minutes
Calories 366 calories per serving

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.

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