Shellfish Cocktail Recipe

Summary

Preparation Time5 MinDifficulty LevelEasy
Servings4Cuisine
CourseMethod
SpecialityMain Ingredient
Interest Group

Ingredients

 Prawns/Crabmeat / lobster flesh12 Ounce, prepared (350 Grams)
 Crisp lettuce leaves6
 Cucumber slice6
For the cocktail sauce
 Mayonnaise3 Tablespoon (Rounded)
 Tomato ketchup3 Tablespoon
 Cream3 Tablespoon
 Worcestershire sauce1 Teaspoon
 Lemon juice1 Teaspoon
 Paprika pepper To Taste

Nutrition Facts

Serving size

Calories 206 Calories from Fat 87

% Daily Value*

Total Fat 10 g14.8%

Saturated Fat 1.4 g7.1%

Trans Fat 0 g

Cholesterol 148.3 mg

Sodium 474 mg19.8%

Total Carbohydrates 15 g5%

Dietary Fiber 0.29 g1.2%

Sugars 8.2 g

Protein 14 g27.1%

Vitamin A 25.3% Vitamin C 6%

Calcium 3.1% Iron 1.4%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. If the shellfish is frozen, thaw before preparing.
2. Thoroughly wash the lettuce leaves.
3. Pick six large crisp leaves; roll up the leaves together and crosswise shed finely.

MAKING
4. In a polythene bag, place the shredded lettuce and add a little sparking water; close and refrigerate.
5. In a mixing bowl, put together all the cocktail sauce ingredients and mix well.

FINALISING
6. Just before serving, mix the shellfish in cocktail sauce.

SERVING
7. In each of six individual glasses, place a little of the shredded lettuce at the base.
8. Spoon the shellfish mixture into each glass.
9. Garnish with a slice of cucumber at the rim of the glass.
10. Sprinkle paprika pepper.
11. Serve immediately.

TIPS
Cut a slice of cucumber till the center, so that it can be slotted into the glass rim.
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