I am of an age where I remember most restaurants serving a selection of 3 starters, half a grapefruit with half a cherry on top, a glass of orange juice or a prawn cocktail. Although the 1970’s British menu was a thing of derision, in retrospect, done well, we had some classics, who doesn’t love a Black Forrest Gateaux or a Steak Dianne 😉
A delicious, but updated version of one of these ’70’s Classic inspired our dinner tonight – a King Prawn Cocktail – Eat the Rainbow Salad 😍
I have defrosted half a bag of Iceland king prawns, mine were raw, so once defrosted,
I plunged them into boiling water for a couple of minutes, till their blue grey turns a beautiful pink,
then straight into chilled water to stop them cooking further
drain and set aside in the fridge till ready.
My salads comprise of Aldi Super6 Romaine lettuce, Red peppers, tomatoes, cucumber, radish as well as celery, grated carrot, Sweetcorn – cut and pile into a bowl.
For the ‘Marie Rose’ sauce, I take 2 tablespoons of mayonnaise, a squirt of tomato ketchup, a shake of tobasco (pepper) sauce, lemon juice, salt and pepper – mix together, taste and adjust to your taste. Mix this mayonnaise mix with the king prawns, and add some finely sliced Spring onions.
Add a generous spoonful of the prawn mix to the salad, serve with a wedge of lemon and (for the menfolk) a buttered bread roll 😍
Light, bright and fresh 😋