Ekani Ella Jamie Oliver’s Prawn and Avocado Cocktail is a fresh and vibrant starter that combines succulent prawns, creamy avocado, and a zesty Marie Rose sauce. This retro classic has been given a modern twist, making it perfect for dinner parties or festive occasions.
What is Jamie Oliver Prawn and Avocado Cocktail?
The prawn and the avocado cocktail is a dish featuring juicy prawns, ripe avocado, and crisp salad greens, all topped with a tangy Marie Rose sauce. Jamie Oliver’s version adds fresh herbs and a touch of citrus for an elevated take on this traditional appetizer.
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Why You Should Try This Recipe
- Light and refreshing: A perfect starter or light lunch.
- Quick and easy: Assembled in just 15 minutes.
- Customizable: Adjust ingredients and seasoning to your taste.
- Elegant presentation: Ideal for entertaining guests.
- Nutritious: Packed with protein, healthy fats, and fresh veggies.
Ingredients Needed for Jamie Oliver Prawn and Avocado Cocktail
- Cooked prawns: 300g (10 oz), peeled and deveined.
- Avocado: 1 large, diced.
- Lettuce: 1 small head, shredded (e.g., iceberg or romaine).
- Cherry tomatoes: 8-10, halved.
- Cucumber: ½, thinly sliced.
- Lemon: 1, juiced.
- Fresh dill or parsley: A handful, chopped.
For the Marie Rose Sauce:
- Mayonnaise: 3 tablespoons.
- Tomato ketchup: 1½ tablespoons.
- Worcestershire sauce: ½ teaspoon.
- Lemon juice: 1 teaspoon.
- Hot sauce: A few drops (optional).
- Salt and black pepper: To taste.
Kitchen Equipment Needed
- Mixing bowls for the salad and sauce.
- Knife and cutting board for preparing ingredients.
- Small whisk or fork for mixing the sauce.
Instructions to Make Jamie Oliver Prawn and Avocado Cocktail
Step 1: Prepare the sauce
In a small bowl, whisk together the mayonnaise, tomato ketchup, Worcestershire sauce, lemon juice, and a few drops of hot sauce (if using). Season with salt and black pepper to taste. Set aside.
Step 2: Prep the salad base
In a large mixing bowl, combine the shredded lettuce, cherry tomatoes, and cucumber. Toss with half of the lemon juice to keep the flavors fresh and vibrant.
Step 3: Prepare the prawns and avocado
In a separate bowl, toss the cooked prawns with the remaining lemon juice and half of the chopped dill or parsley. Gently fold in the diced avocado to avoid mashing.
Step 4: Assemble the cocktail
Divide the salad base evenly among serving glasses or bowls. Spoon the prawn and avocado mixture on top. Drizzle generously with the Marie Rose sauce.
Step 5: Garnish and serve
Sprinkle the remaining dill or parsley over the top. Serve immediately with lemon wedges on the side.
What to Serve With Jamie Oliver Prawn and Avocado Cocktail
- Crusty bread: Ideal for scooping up the sauce.
- Crackers: Adds a crunchy contrast.
- Chilled white wine: Complements the fresh, tangy flavors.
- Seafood platter: Pair with oysters or smoked salmon for a seafood feast.
Pro Tips for Making the Best Prawn and Avocado Cocktail
- Use fresh prawns: Freshly cooked prawns enhance the flavor and texture.
- Ripe avocado: Ensure the avocado is just ripe for a creamy texture.
- Don’t overdress: Add the sauce just before serving to keep the salad crisp.
- Experiment with herbs: Try adding chives or tarragon for a flavor twist.
- Serve chilled: Keep all ingredients cold for the best taste and presentation.
What are the Variations of Jamie Oliver Prawn and Avocado Cocktail?
- Spicy version: Add extra hot sauce or a pinch of cayenne pepper.
- Tropical twist: Include diced mango or pineapple for sweetness.
- Vegan option: Replace prawns with marinated tofu or chickpeas and use vegan mayo for the sauce.
- Asian-inspired: Add sesame oil, soy sauce, and a sprinkle of sesame seeds.
- Protein-packed: Mix in crab meat or smoked salmon.
How Do I Store Jamie Oliver Prawn and Avocado Cocktail?
- In the refrigerator: Store the salad components and sauce separately in airtight containers for up to 1 day. Assemble just before serving.
- Do not freeze: Freezing is not recommended as avocado and prawns can change texture.
Nutrition Value (per serving)
- Calories: 280
- Protein: 18g
- Carbs: 10g
- Fat: 20g
Final Words
Jamie Oliver Prawn and Avocado Cocktail is a fresh and flavorful dish that’s sure to impress. With its vibrant ingredients and creamy sauce, this classic appetizer is a hit at any gathering.
Try it today for an effortless yet elegant starter!
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Jamie Oliver Prawn and Avocado Cocktail Recipe
The prawn and the avocado cocktail is a dish featuring juicy prawns, ripe avocado, and crisp salad greens, all topped with a tangy Marie Rose sauce. Jamie Oliver’s version adds fresh herbs and a touch of citrus for an elevated take on this traditional appetizer.
- Prep Time: 15
- Total Time: 15 minutes
- Yield: 4
- Category: Appetizer
- Method: No cook
- Cuisine: British
Ingredients
- Cooked prawns: 300g (10 oz), peeled and deveined.
- Avocado: 1 large, diced.
- Lettuce: 1 small head, shredded (e.g., iceberg or romaine).
- Cherry tomatoes: 8-10, halved.
- Cucumber: ½, thinly sliced.
- Lemon: 1, juiced.
- Fresh dill or parsley: A handful, chopped.
For the Marie Rose Sauce:
- Mayonnaise: 3 tablespoons.
- Tomato ketchup: 1½ tablespoons.
- Worcestershire sauce: ½ teaspoon.
- Lemon juice: 1 teaspoon.
- Hot sauce: A few drops (optional).
- Salt and black pepper: To taste.
Instructions
Step 1: Prepare the sauce
In a small bowl, whisk together the mayonnaise, tomato ketchup, Worcestershire sauce, lemon juice, and a few drops of hot sauce (if using). Season with salt and black pepper to taste. Set aside.
Step 2: Prep the salad base
In a large mixing bowl, combine the shredded lettuce, cherry tomatoes, and cucumber. Toss with half of the lemon juice to keep the flavors fresh and vibrant.
Step 3: Prepare the prawns and avocado
In a separate bowl, toss the cooked prawns with the remaining lemon juice and half of the chopped dill or parsley. Gently fold in the diced avocado to avoid mashing.
Step 4: Assemble the cocktail
Divide the salad base evenly among serving glasses or bowls. Spoon the prawn and avocado mixture on top. Drizzle generously with the Marie Rose sauce.
Step 5: Garnish and serve
Sprinkle the remaining dill or parsley over the top. Serve immediately with lemon wedges on the side.
