Sauteed Prawn Cocktail
A modern, Italian twist on the seventies classic.
Recipe by:
Giada De Laurentiis
4
5
4
Easy
- 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.
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.
