Prawn Cocktail Dinner Bowl Recipes

Steps:

• Peel all but four of the prawns (reserve these for the tops). Break the lettuces into individual leaves, then divide the leaves evenly between four small glass bowls. Sprinkle the prawns over the lettuce and season with black pepper.
• Mix the mayonnaise, tomato chutney, Worcestershire sauce, horseradish and Tabasco together. Season to taste with lemon juice and salt and pepper, then spoon sparingly over the prawns. Dust the top with a little paprika and sprinkle with chives. Top with the remaining prawns and serve immediately. Delicious with brown bread.

Steps:

• Peel the prawns. Rinse them in a large sieve under a cold tap, then pat dry with kitchen paper. Lay the prawns in a shallow dish and squeeze over 1 tbsp of the lime juice, then add a twist of pepper. Set aside.
• Chop the cucumber into small dice and tip into a dish. Spoon over the vinegar, scatter over the dill and a grating of pepper, then set aside. Halve, stone and peel the avocado, then chop into small dice. Spoon over the rest of the lime juice and toss together gently with a twist of pepper.
• For the sauce, mix together the mayonnaise, fromage frais and ketchup. Stir in the Tabasco, Worcestershire and brandy with a twist of pepper.
• To serve, put a small spoonful of the sauce into the bottom of each cocktail glass. Very coarsely chop most of the watercress, leaving a few sprigs whole. Lay the chopped watercress on top of the sauce. Drain the cucumber well, then spoon it over the watercress with the avocado. Pile over the prawns, then spoon over the rest of the sauce. Tuck in the sprigs of watercress and serve with a sprinkling of cayenne.

Steps:

• Combine vinegar, 1/2 the oil and 1/2 the lemon juice in a large bowl. Add zucchini. Stir to coat. Let stand, uncovered, for 15 to 20 minutes. Stir in mint.
• Meanwhile, heat a greased barbecue grill (charcoal, gas or electric) on medium-high heat. Combine garlic and remaining oil in a small bowl. Season with salt and pepper. Brush each side of bread with oil mixture. Chargrill for 1 to 2 minutes each side or until toasted. Transfer to a plate. Increase heat to high. Drizzle shrimp with remaining lemon juice. Sprinkle with paprika. Toss to coat. Cook shrimp, turning, for 5 to 7 minutes or until cooked through.
• Make Marie Rose Sauce: Place all ingredients in a small bowl and stir together until smooth and combined. (You can do this while the zucchini is standing.)
• Arrange lettuce, zucchini, avocado, shrimp and cornichons in serving bowls. Drizzle with a little sauce. Serve with chargrilled bread and remaining sauce.