Prawn Cocktail

This light and summery appetizer is sure to please any dinner party guests this summer. Make it yourself, or head to the award-winning patio at Marine Tavern in Bronte Village!

MARIE ROSE SAUCE INGREDIENTS

• 1/2L mayo
• 100mL ketchup
•  1/4oz tobasco
• 1/8oz worcestershire
• 1/2 lemon (lemon juice)

METHOD

1. Combine all ingredients in a stainless steel bowl and mix thoroughly

PRAWN COCKTAIL POACHING INGREDIENTS

•  1lb shrimp
  (21-25 shrimp)
•  4tbsp salt
•  1 tsp baking soda
• 4L water
•  1/2 bunch of celery
•  12oz onion
•  6 cloves garlic
• 1/2 bunch parsley
•  6g peppercorns
•  2g bay leaf
•  2 lemons

METHOD

1. In a medium pot add 4 – 5 L of cold water
2. In a stainless bowl add thawed raw shrimp, add baking soda and mix through, let stand 20 min covered in the fridge
3. Rough chop celery, onion, parsley lemon, smash garlic
4. Add to pot with salt, bring to a boil, simmer 10 min
5. Add raw shrimp, and cook shrimp until opaque in colour. approx 2-3 min
6. Strain shrimp immediately, and place into an ice bath to avoid overcooking

SALAD INGREDIENTS

• 1 bag Heritage Lettuces
• 1 pint Grape Tomato
• 2 Avocados

METHOD

1. Toss Lettuces with halved grape tomatoes, divide between 4 plates. Top with 5 or 6 shrimp liberally tossed in Marie Rose Sauce. Garnish each plate with ½ of a pitted avocado fanned out.

RECIPE BY:
Marine Tavern
Oakville, 49 Bronte Road,
marinetavern.ca