Sauteed Prawn Cocktail

A modern, Italian twist on the seventies classic.
  • 2 tbsp olive oil
  • 450g king prawns, peeled, tail left on, deveined
  • 1 tbsp herbes de Provence
  • Salt and freshly ground black pepper
  • 300ml natural yoghurt
  • 2 tbsp mayonnaise
  • 2 tbsp whole-grain mustard
  • 1 1/2 tbsp maple syrup
  • 1 tsp turmeric
  • 4 tbsp freshly chopped basil leaves
In a large frying-pan, heat the oil over medium-high heat. Add the shrimp and herbes de Provence. Season with salt and pepper. Cook until the shrimp are pink and cooked through, about two minutes each side.

In a small bowl, mix together the yogurt, mayonnaise, mustard, maple syrup, turmeric, and basil until smooth. Season, to taste, with salt and pepper. Place the yoghurt mixture in a dipping bowl.

Place the bowl of dipping sauce on a serving platter with the cooked shrimp.

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