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Prawn cocktail with smoky crème fraîche sauce recipe

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This retro favourite has had a lovely makeover. Traditional Marie Rose is replaced by a crème fraîche with lemon, garlic and paprika. This powerful sauce is a brilliant match for the large prawns and crunchy little gem. See method

Serves 8
10 mins
145 calories / serving

Ingredients

4 baby gem lettuce, trimmed
300g (10oz) large, cooked prawns
1 celery heart, finely chopped
4 spring onions, finely chopped (both white and green parts)
200g (7oz) crème fraîche
2 lemons, 1 cut into 8 wedges, 1 zested and juiced
1 garlic clove, crushed
2 tsp smoked paprika, plus extra to serve

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
605kj
145kcal 7%
Fat
11g 16%
Saturates
7g 45%
Sugars
2g 2%
Salt
1.6g 27%

of the reference intake
Carbohydrate 2.6g Protein 9.9g Fibre 1.1g

Method

Separate the baby gem leaves and stack 2-3 on each plate. Divide the prawns between plates and place them next to the lettuce.
Top the baby gem with chopped celery and the white part of the spring onions.
In a small bowl, mix the crème fraîche with 1 teaspoon each of lemon zest and juice, the garlic and paprika. Season and mix again.
Just before serving, drizzle the sauce over the prawns or serve it in a small dipping bowl on each plate. Sprinkle a little more paprika and the chopped green part of the onion over the prawns. Serve with the lemon wedges.

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