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.
Find it online: https://britishrecipeshub.co.uk/prawn-and-avocado-cocktail/