The traditional Prawn Cocktail goes in and out of fashion as an English starter. It was very popular in the 1970s and most restaurants would have a version of this popular starter on their menu. Over the years since the good old Prawn Cocktail has been de-constructed by various chefs and then re-constructed back to its original concept. It seems whatever happens, the Prawn Cocktail remains a firm favourite.
Traditionally a Prawn Cocktail should be served with brown bread and butter, so for those members of your family who are not low-carbing should certainly be offered this option; however homemade prawn cocktail is so yummy that I do not really miss the bread and butter.
You could make this and accompany with a salad for a nice tasty low carb lunch.
Prawns can be fresh or frozen, but you should ensure they are not too small and they are dried out thoroughly so the Marie Rose Sauce is not watered down by prawn juices.
Traditional Prawn Cocktail
This traditional starter never seems to go out of fashion.
- Half Iceburg lettuce
- 200 Gm Prawns - fresh or frozen, drained
- 4 Tbsp Mayonniase
- 1 Tbsp Worcester sauce
- 1 Lemon - cut in half length way
- 15 Gm Tomato puree
- Salt and pepper
Finely slice the Iceburg lettuce and divide evenly between serving dishes
Drain and thoroughly dry the prawns
In a bowl place the mayonnaise, Worcester sauce, Tomato purée and the juice of half a lemon. Whisk ingredients together using a balloon whisk. Check the seasoning and add salt and pepper as required. (Don’t be over zealous with the salt until after the prawns are added).
Add the prawns and coat the prawns fully with the sauce.
Spoon the sauce on top of the lettuce. Cut the other half of the lemon into wedges and use to decorate the dish.
I served with a fat head pizza roll using recipe from https://howtothisandthat.com/keto-fathead-rolls/
Nutrients per portion
Fat (g). 21
Net carbs (g). 5
Protein (g). 17