Prawn Cocktail British Classic Eat the Rainbow Salad

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 😍

IMG_4052I have defrosted half a bag of Iceland king prawns, mine were raw, so once defrosted,

IMG_4053I plunged them into boiling water for a couple of minutes, till their blue grey turns a beautiful pink,

IMG_4054then straight into chilled water to stop them cooking further

IMG_4055drain and set aside in the fridge till ready.

IMG_4059My 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.

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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.

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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 😋