‘Pimped up’ Prawn Cocktails

Author: Carey Boucher-Erasmus
Prep Time: 15
Total Time: 15 minutes
Yield: 4
Category: Dish Type

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Description

These prawn cocktails are pimped up, for sure!

Ingredients

¼ C (60 ml) tangy mayonnaise
1 Tbsp (15 ml) good-quality tomato sauce
Cayenne pepper
250 g frozen ready-cooked prawn tails, thawed
Freshly ground black pepper
1 large ripe avocado
Juice and zest of ½ lemon
Salt
1 packet baby gem lettuce, broken into leaves
½ C (125 ml) beetroot, julienned

Instructions

Mix the mayonnaise and tomato sauce together and add cayenne pepper to taste.

Add the Marie-Rose sauce to the prawns and season with lots of black pepper.

Place the avocado flesh, lemon juice and zest into a food processor and pulse until smooth and it resembles a purée. Season to taste.

Place the lettuce leaves onto a platter or individual plates and fill with a teaspoon of avocado purée, some julienned beetroot and 2–3 saucy prawns. Finish off with another dollop of avocado purée.

Eat immediately.

Tips

Replace the beetroot with julienned cucumber.

For larger portions, simply assemble in attractive glasses.

Carey Boucher-Erasmus

Carey has 10 years of extensive experience in the food industry. She is a freelance food consultant and has a popular blog called 'Bits of Carey'. Carey has been developing recipes, as well as doing the styling and photography for her regular feature, Midweek Meals in Crush since 2011. She has also written features for Food24 for a long time. Carey's food style is simple, fresh and unpretentious with a real ?eat me now? factor. Her favourite ingredients are fresh herbs, lemon, butter and bacon.