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Prawn cocktail with smoky crème fraîche sauce recipe

Prawn cocktail with smoky crème fraîche sauce recipe

34 ratings

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
  • 145 calories / serving


  • 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
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    11g 16%
  • Saturates

    7g 45%
  • Sugars

    2g 2%
  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 2.6g Protein 9.9g Fibre 1.1g


  1. Separate the baby gem leaves and stack 2-3 on each plate. Divide the prawns between plates and place them next to the lettuce.
  2. Top the baby gem with chopped celery and the white part of the spring onions.
  3. 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.
  4. 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. 

See more Christmas recipes

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