How do you make the cocktail sauce that you get on prawn cocktail back home?
We're having some friends over next weekend for a British type meal (their request)& I thought I'd do avocado with prawn cocktail as a starter. None of my cookery books from home have the recipe. I know it's probably really simple but it's been a while since I've had this.
Janet
Mayonnaise, Tomato ketchup, dash of worcester sauce and a squeeze of lemon juice if you like.
Mix it up, adding tomato sauce until it looks like the right colour and taste.
This is Jim by the way. Can't be bothered to log out and in again grin
It's just Thousand Island dressing, right?
I like it a lot better than that marinara sauce stuff...
I thought it was a Marie Rose sauce... lighter and subtler than Thousand Island - and sounds a lot posher than ketchup mixed with mayo :lol:
Jan - that is my very very favourite food - one I miss terribly.... mmmm..... can I come too? :wink:
_________________
<font size=-1>[ This Message was edited by: kentgirl on 2003-04-06 20:34 ]</font>
If you search for "Marie Rose Sauce", you should find the recipe. The ones I looked at were pretty much what Jim has written.
I have found, though, that given American horseradishy shrimp sauce is always provided in a restaurant or party tray, that mixing this with mayonnaise is pretty good too. I can't stand this red sauce unadulterated - what an awful thing to do to prawns.
Grrrr. I'd just typed a reply then cleared it by mistake.
In my M&S cookery book which I bought in the mid-80s there is a cover photo of an English dinner party menu; prawn cocktail, crisp garden salad, roast leg of lamb & veg, oranges in caramel & a bottle of Beaujolais nouveau...
Inside is an actual recipe for avocados with prawns, plus a recipe for a shellfish cocktail. The dressings are slightly different, so you can choose from these two
AVOCADO WITH PRAWNS
To serve 4
2 ripe avocados
Juice of 1/2 lemon
1/2 pint of cooked and shelled prawns
Dressing
1/4 pint (150ml) fresh double cream
2 tablespoons of wine vinegar
1 teaspoon of Dijon-style mustard
1 teaspoon sugar
1 garlic clove, crushed with 1/2 teaspoon salt.
Cayenne pepper to finish
Method
Cut the avocados in 1/2 and remove the stones. Brush the cut surfaces with the lemon juice.
To make the dressing, whisk the cream and vinegar together in a bowl with a fork. Add the remaining ingredients and whisk until thoroughly combined. Alternatively, put everything in a jar with a screw lid, cover & shake.
In a mixing bowl, combine the prawns with the dressing and spoon onto the avocados. Sprinkle the tops with a little cayenne pepper & serve immediately with brown bread and butter.
PRAWN COCKTAIL
To serve 4
1/2 lb shelled & prepared shellfish (prawns, crab, lobster, mussel etc.)
1/4 pint (150ml) thick (homemade!) mayonnaise (I'd use Hellmans!)
2 teaspoons lemon juice
1 tablespoon tomato puree (this is just to make the sauce pink; in other recipes I've seen that you could instead just add a dash of tabasco sauce)
2 teaspoons Worcestershire sauce
Salt & black pepper
To finish 1 lettuce, shredded. Cayenne pepper. 4 slices of lemon
METHOD
Flake or cut the fish into bite-sized pieces and put in a mixing bowl. Lightly fold in the remaining ingedients and season to taste. Ensure the shellfish is thorougly coated in the mayonnaise.
Divide the lettuce into 4 glasses and add the mixture. Sprinkle the top with cayenne pepper and arrange a slice of lemon on the side. Serve with thinly sliced brown bread and butter.
smile
I reckon for the true Brit experience, you just mix mayo and ketchup at random and hope for the best wink
BTW, I was a little surprised to see Lisa posting a non-alcoholic recipe! lol
I always thought it was mayo and ketchup too. Maybe a squeeze of lemon....
Thanks all. I thought it was just mayo & ketchup mixed too, but as I am a ketchup hater (yukky stuff, never have liked it) when I did the trial run I obviously didn't use enough. roll
Dawn & Jim, I'm going to try out both of the recipes & see if they will suit my tastebuds better.
A friend of a friend from Louisiana brought over 100lbs of shrimp the size of baby lobsters up a couple of weeks ago, all cleaned . Our friends aren't big seafood eaters so we got 3/4 of them for nothing, that makes them even more delicious. smile
Of course you can come KG.
Janet
<font size=-1>[ This Message was edited by janl on 2003-04-08 1531 ]</font>
Janet; you don't need to use ketchup at all. It can be subsituted with Tabasco sauce instead - just adds a little bit more flavour than using food colouring! Don't overdo it though with the Tabasco as it's hot! smile
Gosh - I haven't had prawn cocktail for years, and reading this thread I have a real craving for it. Your dinner sounds fab, Janet, seeing as KGs coming can I get a lift over to Nebraska with her please? smile
Guess what I'll be ordering at our first dinner out in England in June!
.........fish and chips???
I used to make a quick cocktail sauce with Heinz salad cream and ketchup...slightly sharper than mayo.....
I know we will have fish and chips
prawn cocktail
chicken tikka masala
when we go back in August..... lol