Sauteed Prawn Cocktail

A modern, Italian twist on the seventies classic.

  • Preparation Time5 mins
  • Cooking Time4 mins
  • Serves4
  • DifficultyEasy
2 tbsp olive oil
450g king prawns, peeled, tail left on, deveined
1 tbsp herbes de Provence
Salt and freshly ground black pepper
300ml plain yogurt
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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