Citrus Prawn Cocktail

Simple and delicious, the light and sunny flavors of zesty oranges, limes, avocados, spicy chilies and prawns will transport you to the tropics on a cold, winter day.
Serves 4.

1 lb raw prawns, peeled and deveined, tail off
1/2 c freshly squeezed orange juice
2 T each fresh-squeezed lime and lemon juice
2 T catsup
1 T garlic, minced
1/2 c tomatoes, chopped
1/4 c yellow bell pepper, finely diced
1/4 c red onion, finely diced
2 T fresh cilantro, chopped
1/2 jalapeño, seeded and minced
1 T extra virgin olive oil
pinch of salt
1 avocado, diced

Bring juice, catsup and garlic to a boil and add prawns; simmer for 2 min. Chill rapidly in juices and add tomatoes, bell pepper, onion, jalapeño, olive oil, salt and avocado.
Toss well to combine. Garnish with tortilla strips.

Tortilla Strips:
4 corn tortillas, cut into long, thin strips
1 c vegetable or olive oil
1/2 t of each salt, chili powder, and smoked (Spanish) paprika

Heat oil in large skillet until hot, but not smoking (test one strip, if it sizzles, it’s ready). Add strips and cook until crisp, approximately 3 min. Carefully remove, drain on paper towels, and while hot, toss with seasonings. Serve warm

Recipe compliments of the pros at Market of Choice

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