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Appetizers

Dublin Bay Prawn Cocktail

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
15 minutes
Prep

Ingredients

  • 300 g (10 oz) cooked Dublin Bay prawns (langoustine tails), peeled
  • 4 tbsp mayonnaise
  • 2 tbsp tomato ketchup
  • 1 tsp Worcestershire sauce
  • 1 tsp lemon juice
  • 1/2 head iceberg lettuce, shredded
  • Paprika, for garnish

Method

  1. Combine mayonnaise, ketchup, Worcestershire sauce and lemon juice in a bowl to make the Marie Rose sauce.
  2. Divide the shredded lettuce among serving glasses.
  3. Toss the prawns gently with a little of the sauce, then spoon over the lettuce.
  4. Drizzle with any remaining sauce.
  5. Dust lightly with paprika and serve chilled.

Introduction: Named for the prized langoustines caught off Dublin's coast, the prawn cocktail became a classic Irish starter from the mid-20th century onward, pairing sweet prawns with a tangy Marie Rose sauce.

Cultural Background: Named for the prized langoustines caught off Dublin's coast, the prawn cocktail became a classic Irish starter from the mid-20th century onward, pairing sweet prawns with a tangy Marie Rose sauce.

Tips: Chill the serving glasses beforehand for an extra-refreshing presentation.

Variations: A squeeze of extra lemon or a dash of hot sauce can be added to the Marie Rose sauce for more zing. Not vegetarian; no authentic vegetarian version exists as prawns are central to the dish.

Storage: Best assembled fresh; components can be refrigerated separately for up to 1 day.

Reheating: Not applicable; served cold.

Nutrition: Per serving (approx.): 240 kcal, 17g fat, 8g carbohydrate, 14g protein.

FAQs:

Q: Can I use regular shrimp instead of Dublin Bay prawns?

A: Yes, though the flavor will be milder than true langoustine.

Q: What is Marie Rose sauce?

A: A tangy blend of mayonnaise, ketchup and Worcestershire sauce, classic to this dish.

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