Prawn cocktail with smoky crème fraîche sauce recipe

12 ratings Rate
  • Serves 8
  • 10 mins
  • 145 calories / serving
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Prawn cocktail2 HERO
  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. 

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white wine glassPair this with Tesco Finest Torrontes

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  • 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
  • Energy 605kj 145kcal 7%
  • 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

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