- 300g prawns, thawed (240g after thawing)
- 4 Romaine lettuce leaves, torn (80g)
- 1 pink grapefruit, zest and pith removed (220g)
- 1 avocado, peeled and chopped (140g)
- 40g half fat creme fraiche
- zest of 1 lemon, and 1tsp lemon juice
- 15mls water
- cracked black pepper
Zingy Citrus Prawn Cocktail - Serves 4
Zingy Citrus Prawn Cocktail - Serves 4
Discover an inspired interpretation of a classic dish, exemplifying the use of skilful ingredient pairings to enhance this treasured delicacy.
A bed of torn Romaine lettuce leaves is topped with quartered fresh pink grapefruit slices, sliced avocado and prawns. A light dressing finishes the cocktail, of either light creme fraiche, lemon juice and zest, salt and cracked black pepper, or, a yogurt dressing with a hint of crumbled Roquefort cheese.
Ingredients
Method
To make the dressing, combine the creme fraiche with half the lemon zest and the tsp of lemon juice, then stir in the water. Season to taste with cracked black pepper.
Divide the torn lettuce leaves between 4 cocktail glasses. Slice the grapefruit and cut each slice into quarters, then place around the sides of the glasses.
Pile the prawns and avocado on to the lettuce, then drizzle with the dressing. Finish with the remaining zest. Serve
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
