Prawn Cocktail

The thing about retro recipes are that they allow you to indulge in nostalgia. So Mum's appetizer fits the bill. Cooked prawns, chopped up, are mixed with celery, mayonnaise, cream, chile powder, paprika, ketchup and seasonings. Refrigerate the salad for a while.

Mum served this favored family appetizer mounded on a bed of shredded lettuce,  in crystal champagne glasses. My version is served on a bed of sliced cucumbers and topped with shredded lettuce. Nostalgia lives in an another form.

PRAWN COCKTAIL 

Serves 4

1 cup cooked Prawns/Shrimp

1/2 cup finely chopped Celery

2 tablespoons Mayonnaise

1 teaspoon Cream

1/4 teaspoon Chile Powder

1/4 teaspoon Paprika

2 tablespoons Tomato Ketchup

1/4 teaspoon Kosher Salt

Fresh ground Black Pepper

20 thin Cucumber slices

Lettuce leaves

Cut shrimp into small bite size pieces. Place  them in a bowl.

Add chopped celery, mayo, cream, chile powder, paprika, ketchup. salt and pepper and mix well. 

Cover and refrigerate for 1 hour. 

Arrange 5 thin cucumber slices on a small plate. Overlap  cucumbers to make a base. 

Divide prawn salad into 4 portions.

Top cucumbers with salad. 

Shred a little lettuce and top the salad with some.

Dust salad with a little paprika.

Serve cold.

These plates make the perfect lead up to the entree. 

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