My Mother’s Prawn Cocktail (serves 4)
I arrived at my parent’s house in the UK to be greeted by this delicious version of prawn/shrimp cocktail served in a lovely, delicate, antique china soup bowl (but it would also look pretty in a glass). Very simple to prepare and light to eat as the traditional Marie Rose mayonnaise sauce is replaced with a classic French dressing involving a dollop of Dijon mustard and garlic to the oil and vinegar. If possible use prawns, otherwise chop up the shrimp (and try to get the domestic, wild shrimp if possible – I give a wide berth to those farmed in China/Thailand, etc).
Lettuce – finely shredded (use as much as you like)
2 x avocados – diced
Prawns – enough to balance the other ingredients
Combine ingredients in a bowl and pour over vinaigrette, then place in individual serving dishes.
1 good teasp. Dijon mustard
1 clove of garlic – minced
1 tbsp. red wine vinegar
3 tbsp. extra virgin olive oil
Salt and freshly ground pepper
Place vinegar to mustard and garlic in an old jar with a lid and whisk well with a mini whisk (fork will do otherwise).
Add olive oil and seasoning to jar. Put lid on and shake so dressing emulsifies.
**Little Known Food Fact**
Be careful where you source your prawns/shrimp.
Many farmed shrimp come from countries such as China, Thailand, etc.
The shrimp are densely farmed, hence they swim in their own poop.
Shrimp have quite a high mortality rate, hence antibiotics are administered. Some of these are illegal or banned in the US.
Toxic chemicals are used to clean the ponds too.