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Prawn Cocktail

This recipe is in categories Postwar / Modern, Healthy eating, Party food, Starters,
About this recipe:
Difficulty: 1
Comments: Shelling the prawns is a bit messy - but they can be bought already shelled. Otherwise this is an easy recipe.
Preparation Time: 15 - 20 mins (plus time for shelling prawns if needed)
Number of servings: 4
Serving suggestions: With finely cut brown bread and butter

Prawn cocktail became very fashionable as a starter for dinner parties and also for eating out in the late 1960s and throughout the 1970s. It was made with Marie Rose sauce which sounds very posh, but is only mayonnaise mixed with tomato ketchup.

It still features on many menus because it is both tasty and quick to prepare.

Ingredients

Making and cooking it
  1. Shell the prawns (but not the additional 4)
  2. Wash, shake and shred the lettuce leaves finely
  3. Put the lettuce equally into 4 largish glasses
  4. Mix together the mayonnaise, cream and half the ketchup and half the lemon juice
  5. Use a clean spoon and taste the mixture. If you need more ketchup or lemon then add it to taste. (Season if you wish)
  6. Mix the prawns into the mayonnaise mixture (Marie Rose sauce)
  7. Spoon the mixture equally into the 4 glasses on top of the lettuce
  8. Sprinkle with paprika if used
  9. Carefully cut into the middle of each cucumber slice
  10. Decorate the side of the glass with the cucumber and an unshelled prawn (You can use a lemon slice instead if wished)
  11. Serve with thinly sliced and buttered brown bread