The ultimate makeover: Prawn cocktail

The ultimate makeover: Prawn cocktail is a dairy free hor d'oeuvre. This recipe serves 4 and costs $1.11 per serving. One portion of this dish contains roughly 23g of protein, 15g of fat, and a total of 751 calories. If you have brandy, tomato ketchup, avocado, and a few other ingredients on hand, you can make it. 58 people have tried and liked this recipe. From preparation to the plate, this recipe takes around 35 minutes. It is brought to you by BBC Good Food. With a spoonacular score of 89%, this dish is spectacular. The ultimate makeover: Lasagne, The ultimate makeover: Burgers, and The ultimate makeover: Moussaka are very similar to this recipe.

Servings: 4

Preparation duration: 35 minutes

 

Ingredients:

650g prawns in their shells, cooked (to give 200g 8oz cooked, peeled prawns)

2 tbsp lime juice

100g 4oz cucumber

1 tbsp white wine vinegar

1 tbsp snipped dill

1 small ripe avocado

50g watercress

pinch cayenne pepper, for sprinkling

2 tbsp mayonnaise

1½ tbsp tomato ketchup

1 tablespoon Tabasco sauce

1 tablespoon Worcestershire sauce

1 tsp brandy

5 tbsp fromage frais

Equipment:

sieve

Cooking instruction summary:

Peel the prawns. Rinse them in a large sieve under a cold tap, then pat dry with kitchen paper. Lay the prawns in a shallow dish and squeeze over 1 tbsp of the lime juice, then add a twist of pepper. Set aside. Chop the cucumber into small dice and tip into a dish. Spoon over the vinegar, scatter over the dill and a grating of pepper, then set aside. Halve, stone and peel the avocado, then chop into small dice. Spoon over the rest of the lime juice and toss together gently with a twist of pepper. For the sauce, mix together the mayonnaise, fromage frais and ketchup. Stir in the Tabasco, Worcestershire and brandy with a twist of pepper. To serve, put a small spoonful of the sauce into the bottom of each cocktail glass. Very coarsely chop most of the watercress, leaving a few sprigs whole. Lay the chopped watercress on top of the sauce. Drain the cucumber well, then spoon it over the watercress with the avocado. Pile over the prawns, then spoon over the rest of the sauce. Tuck in the sprigs of watercress and serve with a sprinkling of cayenne.

 

Step by step:


1. Peel the prawns. Rinse them in a large sieve under a cold tap, then pat dry with kitchen paper. Lay the prawns in a shallow dish and squeeze over 1 tbsp of the lime juice, then add a twist of pepper. Set aside.

2. Chop the cucumber into small dice and tip into a dish. Spoon over the vinegar, scatter over the dill and a grating of pepper, then set aside. Halve, stone and peel the avocado, then chop into small dice. Spoon over the rest of the lime juice and toss together gently with a twist of pepper.

3. For the sauce, mix together the mayonnaise, fromage frais and ketchup. Stir in the Tabasco, Worcestershire and brandy with a twist of pepper.

4. To serve, put a small spoonful of the sauce into the bottom of each cocktail glass. Very coarsely chop most of the watercress, leaving a few sprigs whole. Lay the chopped watercress on top of the sauce.

5. Drain the cucumber well, then spoon it over the watercress with the avocado. Pile over the prawns, then spoon over the rest of the sauce. Tuck in the sprigs of watercress and serve with a sprinkling of cayenne.


Nutrition Information:

Quickview
750k Calories
22g Protein
15g Total Fat
129g Carbs
27% Health Score
Limit These
Calories
750k
38%

Fat
15g
23%

  Saturated Fat
2g
15%

Carbohydrates
129g
43%

  Sugar
7g
8%

Cholesterol
2mg
1%

Sodium
248mg
11%

Alcohol
0.42g
2%

Get Enough Of These
Protein
22g
46%

Selenium
103µg
148%

Manganese
1mg
81%

Vitamin K
55µg
53%

Fiber
8g
35%

Phosphorus
353mg
35%

Copper
0.61mg
31%

Magnesium
108mg
27%

Potassium
752mg
22%

Vitamin B6
0.41mg
20%

Vitamin C
16mg
20%

Folate
76µg
19%

Vitamin B3
3mg
19%

Zinc
2mg
18%

Iron
2mg
15%

Vitamin B5
1mg
15%

Vitamin B1
0.21mg
14%

Vitamin B2
0.21mg
12%

Vitamin E
1mg
11%

Vitamin A
557IU
11%

Calcium
66mg
7%

covered percent of daily need
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Food Trivia

Octopuses are eaten alive in Korea.

Food Joke

Copyright 1999 W. Bruce Cameron Every Wednesday morning for the past nine years, my wife has interrupted the usual flow of chaos by shrieking, "oh my gosh, it's trash day!" The children, all three of whom are in various stages of school preparation, react to this statement as if she has just spoken Romanian, stopping and staring at her in numb incomprehension. "Hurry!" my wife urges them. Being obedient children, they immediately proceed to hurry. However, with no specific instructions beyond that, they don't seem to be hurrying to do anything in particular--certainly, trash collection is in no way involved. They bump into each other in the hallway a lot, shouting at each other to "get out of the way!" "Gather up all the garbage!" my wife and I command. The kids respond by forming a committee to debate the fairness of this directive. After a brief discussion, they reach the consensus that everyone should be held responsible for his or her "own" junk. As corollary to this absurd principle, they initiate an anthropologic study into the contents of each receptacle. For example, since the parents cook, most of the trash under the sink is "theirs." My oldest daughter haughtily declares that she "never" throws anything away. My son, checking through the downstairs trash can to gather evidence that he's not accountable for that one, begins to feel remorse over some of the things he's discarded, and starts pulling items out. "We're running late!" my wife warns. This could be our Official Family Motto. I recently purchased a shredder for my confidential documents, only to discover I don't have any confidential documents. However, a fifteen-year-old girl's entire life is cause for secrecy, and I can hear her using the device now, grinding up correspondence from her friends in school. "We don't have time for that!" I tell her. A few minutes later, my son joins her and begins shredding what sounds like a potato. The school bus chugs by, and I pick up the phone to call the attendance line. "For absences, press 1," the recording tells me. "For late arrivals, press 2. If you're the Camerons calling because it's trash day, press 3." "We're pigs," my oldest daughter announces. I regard her warily. "We throw away too much stuff." "It would be better just to dump it all on the floor in your bedroom like you do," I agree. Despite my expectations, a single garbage can has now found its way to the curb. My son places it in the center of the driveway, so that no one will be able to drive to work. A gusty wind blows an empty milk jug out of the container and into the woods. My boy responds with the reflexes of a glacier, watching the carton bounce away. I open the door. "Hey!" I tell him. "Go get that!" He stares at me blankly. "The milk jug!" I yell. "Oh, okay, Dad!" he responds cheerfully. Having seen his bus pass by has put him in a euphoric mood. He picks up a second plastic milk container and, to my amazement, tosses it into the wind, jubilantly clapping his hands as it flies into the trees. "Why did you do that?" I shriek. "Well it seemed like a waste of time to go after just one!" he responds logically. He'll make someone a fine husband someday. All week long my children have been denying that the kitchen trash needs to be emptied, jumping up and down on the contents to compress them. As a result, when I drag the plastic container from under the sink, it weighs as much as a collapsed star. I wrestle it to the end of the driveway and the neighborhood dogs trot up to see what the Camerons will have on the breakfast buffet this morning. My daughter is right; we do throw too much stuff away. By the time we're finished, we've dragged so much junk out to the end of my driveway it resembles the inside of my garage. The shredder falls silent and the kids go to school, and what passes for peace at the Cameron house settles over the morning. Until next Wednesday.

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