I know that everyone loves a prawn cocktail, so why not spice up what we love {you know you’ve already planned to eat prawns at some stage on Christmas day}. Throw away those iceberg lettuce cups and don’t even think about filling a Martini glass with shredded iceberg lettuce – you have way more style than that! And do not, I repeat do not halve an avocado, remove the seed and fill the gap with those tiny, frozen, rubber prawns.
This my friend is a new aged prawn cocktail that uses all those flavours that you love – with some inspiration from modern culinary flavours. This prawn cocktail is a little bit Mexican, but a lot of AWESOME.
I love that this recipe allows everyone to compile their own prawn cocktail at the table – the best way to eat when you have a lot of people {ain’t no body got time to serve out individual portions on Christmas day when you’re hosting 15 or more adults, plus kids}. This is a simple starter that gives you the opportunity to prep everything the night before and just grill the prawns on the morning of – actually, if you’d like cold prawns you could even grill them the night before and refridgerate until you’re ready to serve.
I’ve peeled 100’s of kilos of prawns in my lifetime, but I am so glad that if I set hubby up with a beer or two he is more then welcome to do the prawn peeling/cleaning for me {and delegating is something you really need to do when you’re planning to host a lot of people}.
- 2 kgs of green prawns
- 3 avocados
- 4 nectarines
- 1 small bunch of spring onions
- 1 small bunch of coriander
- 2 limes
- 1 teaspoon of olive oil
- salt and pepper
- 1 punnet of cherry tomatoes
- 1 small brown onion
- 1 tablespoon of brown sugar
- 1 tablespoon of olive oil
- 1 teaspoon tabasco sauce
- 1 tablespoon lemon juice
- 2 tablespoons mayo
- In a bowl, mash the avocado flesh with a fork until smooth. Add to the smooth flesh the finely chopped roots and stalks of the coriander, juice of a lime, olive oil and then season with salt and pepper.
- Cut the nectarines into wedges and then arrange on a plate. Add the avocado mixture to the plate along with wedges of lime, the coriander leaves and a small bowl for the seafood sauce. (You will allow everyone to compile their own prawn cocktail to their taste at the table.)
- In a saucepan, place the halved cherry tomatoes, finely chopped brown onion, brown sugar and olive oil, allow to simmer until the tomatoes break down. Remove from the heat and stir in the tabasco sauce and lemon juice. Then mix in the mayo, transfer to the serving bowl and refrigerate all elements of your prawn cocktail.
- Peel and de-vein your prawns. Place all of your clean prawns in a bowl, season with a drizzle of olive oil, the zest of your juiced lime, salt and pepper. Cook on a hot BBQ and serve immediately with your prawn cocktail accompaniments.
Do prawns appear on your Christmas menu? Are you a fan of the prawn cocktail? Are you stumped for a starter when someone says they don’t eat seafood? Don’t forget, if you whip up this recipe, grab a snap shot and share on social media – using the hashtag #goodfoodweek.
I love prawn cocktail – it’s the entree of my youth! I love your new take on an old favourite – smashed avocado and that fresh sauce… Yes, please!
This looks great for Christmas day. I like your plan-ahead attitude when it comes to Christmas, Shari! And the delegating, I’m with you on that one! This sounds so fresh and summery. Love the addition of nectarines in there – yum!
Loving the modern twist on a classic. Thanks for linking up to YWF too. x
Thanks Vicki – super delicious to have any time.
wow what great combo of flavours – sounds so tasty and a modern take on the good ol prawn cocktail!
Yes – I know that most people will hold the traditional prawn cocktail close to their hearts, but this modern twist will *hopefully* blow them out of the water.
Oh Shari I love the sound of this! What a beautiful, fresh take on a classic fave! Thanks so much for linking up with our Fabulous Foodie Fridays party! xx
Thanks Lucy – it’s super tasty and perfect for the festive season.