Prawn cocktail with smoky crème fraîche sauce recipe
This retro favourite has had a lovely makeover. Traditional Marie Rose is replaced by a crème fraîche with lemon, garlic and paprika. This powerful sauce is a brilliant match for the large prawns and crunchy little gem.
See method- Serves 8
- 10 mins to cook
- 145 calories / serving
Ingredients
- 4 baby gem lettuce, trimmed
- 300g (10oz) large, cooked prawns
- 1 celery heart, finely chopped
- 4 spring onions, finely chopped (both white and green parts)
- 200g (7oz) crème fraîche
- 2 lemons, 1 cut into 8 wedges, 1 zested and juiced
- 1 garlic clove, crushed
- 2 tsp smoked paprika, plus extra to serve
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Shop ingredientsEach serving contains
- Energy
- 605kJ 145.0kcal
- Fat
- 11g
- Saturates
- 7g
- Salt
- 1.6g
- Sugars
- 2g
of the Reference intake
Carbohydrate 2.6gProtein 9.9gFibre 1.1g
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- Separate the baby gem leaves and stack 2-3 on each plate. Divide the prawns between plates and place them next to the lettuce.
- Top the baby gem with chopped celery and the white part of the spring onions.
- In a small bowl, mix the crème fraîche with 1 teaspoon each of lemon zest and juice, the garlic and paprika. Season and mix again.
- Just before serving, drizzle the sauce over the prawns or serve it in a small dipping bowl on each plate. Sprinkle a little more paprika and the chopped green part of the onion over the prawns. Serve with the lemon wedges.
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