Find more recipes at feastgloriousfeast.com
Prawn Cocktail Salad with Marie Rose Sauce Recipe
My Prawn Cocktail Salad with Marie Rose Sauce is the perfect way to make a classic dish into something much more than just a retro starter. This fully loaded salad makes an amazing centrepiece packed with tasty shell on or off king prawns and the homemade seafood sauce is the perfect dressing to bring everything together.
Equipment
Ingredients
- 350 g Cooked Shell-On Prawns/Crevettes
- 150 g Prawn Cocktail/Marie Rose Sauce
Salad Base
- 50 g Red Bell Pepper
- 100 g Cherry Tomatoes
- 75 g Shallot - or red onion
- 50 g Cucumber
- 2 Little Gem Lettuce - roughly 150g/5oz each or Romaine
To Garnish
- Fresh Chives
- Cayenne Pepper
Instructions
Prepare The Prawns
- Thoroughly dry around 350g Cooked Shell-On Prawns/Crevettes using paper towels or tea towel.
- Twist and pull the head off of each prawn and peel off the majority of the shell. If you are careful, you should be able to leave the tail party still attached for presentation purposes. But you can peel them in full if you prefer.
- Continue until all the prawns have been peeled although you can set one or more aside as garnish if you wish - I saved one.
- If you feel it necessary, you can give the peeled prawns a quick rinse in cold water and thoroughly dry them again.
Prepare The Salad Ingredients
- Slice around 50g Bell Pepper leaving the seeds and white membrane behind.
- Finely slice the pepper and set aside.
- Prepare around 100g Cherry Tomatoes by halving or quartering them as you prefer and depending on their size.
- Top, tail, halve, peel and finely slice around 75g Shallot. Set aside.
- Cut around 50g Cucumber into rounds and then thick slices. Or however you prefer.
- Prepare 2 Little Gem Lettuce by removing any damaged or wilted or discoloured outer leaves.
- Cut off the bottom of each lettuce
- Start removing the leaves and set aside until the core becomes very visible. Cut off the bottom again and keep going until all the leaves are separated.
Assemble The Salad
- Put the salad leaves into a bowl and drizzle over around half of 150g Prawn Cocktail/Marie Rose Sauce..
- Toss the leaves in the sauce until they're all thoroughly coated. You can add a little more of the sauce if needed.
- Spread the dressed lettuce over the base of your serving plate.
- Scatter over the sliced red pepper and cherry tomatoes.
- Carry on by adding the sliced shallots and cucumber slices.
- Place the peeled prawns over the whole plate.
- Drizzle over as much of the remaining sauce as you wish. I like to leave a little sauce to serve with the salad for dipping but this is optional,
- Garnish with some finely chopped fresh chives and a shake of cayenne pepper.
- Serve with any reserved whole unpeeled prawns on top and any remaining sauce in a small pot.
Nutrition (Approx)
Calories: 265kcal | Carbohydrates: 8g | Protein: 13g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 121mg | Sodium: 744mg | Potassium: 330mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1950IU | Vitamin C: 25mg | Calcium: 69mg | Iron: 1mg