Prawn Cocktail Recipe | Yummly

Prawn Cocktail

LA COCINA DE BABEL
12Ingredients
40Minutes
380Calories
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Description

Drawing inspiration from the coast of the Gulf of Mexico, this prawn cocktail is a must try for seafood lovers. King prawns are elegantly featured in a spicy cocktail sauce made with fresh lemon, orange juice, and tomato juice. The additions of tequila and hot sauce add a unique flavor and kick to the cocktail sauce. Allow time for the prawns to soak up the flavor of the sauce in the refrigerator, ideally 5 to 6 hours, before serving.

Ingredients

US|METRIC
  • 500 grams prawns (king size, peeled)
  • 1/2 lemon
  • 150 milliliters orange juice
  • 150 milliliters tomato juice
  • 100 milliliters tequila (optional)
  • 2 tablespoons ketchup
  • 1 teaspoon Tabasco (optional)
  • 1 teaspoon powdered garlic
  • 1/2 onion (finely chopped)
  • 10 grams coriander (chopped)
  • salt
  • ground black pepper
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    Directions

    1. Bring to a boil 1 liter or water with a pinch of salt.
    2. Add the prawns. Turn of the heat and leave to rest for 5 minutes, or until cooked and slightly crunchy. Don’t overcook.
    3. Place the prawns in a large bowl. Add the juices, tequila and remaining ingredients.
    4. Stir well and leave in the refrigerator for 5–6 hours.
    5. Before serving, rub the rim of a large glass with 1/2 a lemon, dip into a plate of salt, or alternatively, ground chili powder.
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    NutritionView More

    380Calories
    Sodium31% DV740mg
    Fat4% DV2.5g
    Protein78% DV40g
    Carbs7% DV22g
    Fiber8% DV2g
    Calories380Calories from Fat25
    % DAILY VALUE
    Total Fat2.5g4%
    Saturated Fat
    Trans Fat
    Cholesterol270mg90%
    Sodium740mg31%
    Potassium1170mg33%
    Protein40g78%
    Calories from Fat25
    % DAILY VALUE
    Total Carbohydrate22g7%
    Dietary Fiber2g8%
    Sugars14g28%
    Vitamin A25%
    Vitamin C140%
    Calcium10%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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