Sorry for the quiet period. Excuses: I was on holiday in the Lakes (sunshine, paddling, even managed a hike up Hay Stacks!), then I went straight on to London to attend BritMums Live, a parent blogging event (inspiring, informative, even managed to ask a couple of questions on the ‘mic’!). Thanks so much to my sponsor Eat Natural for enabling me to go. On their behalf I asked fellow mums / bloggers what they and their families ate for brekkie, and hopefully spread a bit of awareness about EN’s new range of brilliant, gluten free cereals that the whole family can enjoy. We love ’em here.
So, baaaaack to t’recipe. It was just a bit of lunch, as most of my posts are. By that I mean it was unplanned, hence it’s not a groundbreaker in any way. Sometimes I plan ahead and think of a new recipe prior to making it, but this really was just wingin’ it, a quick knocked up thing inspired by my Dad’s prawn cocktail on hols. My kids freaking love prawn cocktail! I’ve never seen anyone devour prawns so quickly as those two did this, so I thought it was worth a snap and a post.
If you haven’t had a prawn cocktail for a while, do try this recipe, it’ll transport you right back to the early 80s (if you’re old enough to remember them first time around). My sauce is the right balance of sweet tangy and creamy. It’s quite gorgeous darlings! I think it’s been long enough since their heyday for a PC to be deemed ironic and stuff – so why not make it as a starter for a ‘do’. Unashamedly easy and unapologetically quick. Maybe thrown in some perfectly ripe avocados too? All you need alongside is some nice bread and butter. Oh, and a good shake of Tabasco for the grown ups – totes revelation there, suggested by husband. Who knew?! Tabasco + king prawns + Marie Rose sauce = Massive Winning!
Serves: 4 as a starter
Prep time: 5 minutes
Cook time: NA
Total time: 5 minutes
1 head of romaine lettuce, shredded
500g cooked king prawns
For the sauce:
2 tablespoons of tomato ketchup
3 tablespoons of Greek yoghurt
3 tablespoons of mayonnaise
Juice half a lemon
1/4 teaspoon of paprika
- First, shred your washed and dried lettuce and either arrange in separate bowls or in one big bowl, which looks nicer I think.
- Make your sauce – simply mix it all together with a wee spoon. (This makes quite a bit, but we had plenty of bread and also some cold leftover new potatoes to enjoy with it, so none was left over.)
- Spoon a few tablespoons of sauce onto lettuce. Then tip prawns on. A little more sauce to drizzle on top and a pinch more (careful) paprika. Don’t drown the whole thing in all the sauce – serve the rest at the table!
- That’s it, love. You’re done.