When I received an email from Mark Johnson offering to write a guest post to share his tips on how to make a seafood cocktail, the photo of his recipe had me hooked.
Let’s hear what Mark has to say . . .
Seafood recipes are world famous and preferred by people of different ages. If you travel to any part of the world, you will be amazed to see a rich variety of seafood dishes. The delicious taste and rich flavor have made them the best from the rest.
Seafood dishes are generally made from various kinds of sea fishes such as – lobster, tuna, salmon, cod and shrimp. The smell of the sea fishes adds texture to the dishes, and are the symbol of luxuriousness. Today, a celebration is incomplete without any specialized seafood items.
Here is an example of a wonderful seafood recipe which offers amazing taste.
Prawn and Lobster Cocktail
1 cup small Prawns (cooked and peeled)
1 cup Crayfish (cooked and peeled)
1 Lobster Cooked (claw and tail meat removed and chopped)
16 large Prawns (cooked and peeled)
4 little gem lettuces
3 thyme sprigs
1 cup good quality mayonnaise
3 tbsp tomato chopped
5 drops Tabasco sauce
1.0 tbsp Worcestershire sauce
½ tbsp Paprika
1 juiced and 2 cut into wedges and 1/4 cup cream.
1. Mix the mayonnaise carefully with the ketchup and Tabasco sauce, Worcestershire sauce, Paprika, and the juice of one of the lemons. Put the double cream and stir it gently. Never whisk, it can cuddle the sauce. Chill it for 10-15 minutes,
2. Wash the lettuce in cold water and remove the damaged leaves. Remove the large two layers to use it as the base of the cocktail. Cut the lettuce into equal two quarter.
3. Mix the small prawns, lobster and crayfish with half the sauce. Put the large leaf on the plate. Now put a quarter of the gem lettuce on the large leaf. Now spoon the small prawns and sauce over the plate and cover it with another quarter of lettuce.
4. Top the mixture with the large prawns (2 per person). Cut a wedge of lemon and put on the side.
5. Strip the thyme of its leaves and sprinkle a small amount on each plate along with chopped tomatoes. Now serve the dish with remaining sauce separately.
Thanks for a fantastic recipe Mark!
While I can’t afford lobster on my salary, I’ll drool over the prawns and lobster in Mark’s seafood cocktail until my pocketbook is a bit more flush.
In the meantime, I can take Mark’s sauce and serve it up with my own version of shrimp cocktail – lightened up of course!
- 8 ounces surimi, chopped
- 8 ounces shrimp , medium, cooked without tails
- ⅓ cup light mayonnaise
- ¼ cup ketchup, low sugar
- ½ tablespoon Worcestershire sauce
- 1 large lemon juice
- ⅛ teaspoon Paprika
- 4 drops Tabasco sauce
- 2 sprigs thyme, stems removed
- 4 cups arugula
- 1 large lemon, quartered
- Combine mayonnaise, ketchup, Worcestershire sauce, paprika and the juice of 1 lemon. Season with Tabasco sauce, salt and pepper to taste and chill for 10 minutes.
- Add chilled surimi and shrimp with with the sauce and mix thoroughly.
- Mound 1 cup arugula on a medium plate and spray with cooking olive oil cooking spray and a sprinkle of salt and pepper. Top with ¼ cocktail mixture. Repeat with 3 more plates. Sprinkle plates with thyme leaves.
- Serve with lemon quarters on the side.
Weight Watchers PointsPlus 4
Total Fat: 4.54g
Total Carbs: 16.17g
Dietary Fiber: 1.05g
If you’re looking for healthy and low calorie Weight Watchers recipes, check out my Recipe page. You’ll find hundreds of recipes that include nutrition information and Weight Watchers points.
In this article Mark Johnson has shown the steps to make one of the best seafood recipes. This Prawn and Lobster Cocktail is a delicious dish and can be served with light drink.
Please see disclaimer for further details. This opinions in this guest post are strictly the author’s and are not meant to provide nutrition advice.