PRAWNS MARIE ROSE A LA 67GOINGON50

 A 1950's favourite with a healthier twist...

Ready-to-eat cold water prawns in Spicy Marie Rose dressing: a no-cook dish for a summer heat wave. '

'They tasted like M&S' 'The Best' prawns, not bog-standard mingy shrimp!'

This week any dish that doesn't involved cooking is a blessing.    

Prawns for example.  

67 is a fan of prawns but usually only in sandwiches.  It's too much trouble trying to find a decent cooked prawn that doesn't cost the earth or hasn't been farmed to perdition.  But this week's blistering weather made ready-to-eat prawns very attractive.

Cold water prawns are not farmed and come from Northern waters around Nordic countries.   A great source of quality protein they're low in calories and made up of very healthy cholesterol.  They come frozen or fresh and - while not cheap - are not eye-wateringly expensive.

I have to say, though, it is a shame that the prawns come with a warning that they 'may contain cereals incl gluten, eggs, milk, molluscs and soya'!

A packet of 300gm/10 oz fresh cold water prawns come in at about £3.50 but smaller packs are around £2. 

Supermarket cold water prawns are a bit bland but jazzed up with a little heat, citrus and Worcestershire sauce, provide an intriguing un-put-downable salad protein or sandwich filling.

Cost: £4'ish

Makes: 4-5 servings

Ingreds:

300g/10oz Coldwater prawns

2 tablespoons mayonnaise

1 tablespoon ketchup

1 tablespoon tomato paste

1/4-1/2 teaspoon cayenne

juice & zest 1/4 lemon 

4-6 drops Worcester sauce

Pepper and salt

Garnish: chopped parsley 

Method:

1. In a small bowl, mix mayo mayo mayonnaise yoghurt tomato paste ketchup and Cayenne
2. Add lemon juice and zest and Worcester sauce
3. Taste; season with pepper & salt
4. Add extra Worcestershire sauce &. drop of tabasco if needed 
5. Submerge prawns in sauce
6. When ready to serve, if too watery place in a sieve over a bowl, allowing some liquid to drip out
7. Serve on a platter lined with lettuce leaves or in 1-2 large Romain leaves sprinkled with parsley

Comments:

'I was surprised; prawns can be so boring.  But the sauce turned them into an intriguing - in a good way - dish which kept me wanting more.'  Retired writer   

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.