A 1960s classic that dropped off the radar for a while but has made a comeback, thanks to its delicious flavours and a certain retro charm.
2 cups mixed seafood – e.g. shrimps, crab, prawns, oysters, crayfish
1 cup cream
¼ cup tomato sauce
2 tsp lemon juice
1 cup shredded iceberg lettuce
paprika or chopped parsley
1. Combine the seafood and set aside while preparing the sauce.
2. Put the cream in a bowl and beat until thickened slightly, then beat in the tomato sauce, lemon juice and pepper.
3. Place a small amount of shredded lettuce into individual serving dishes and top with the seafood mixture. Spoon the cream over the seafood and sprinkle with paprika or chopped parsley.
Replace the cream with unsweetened yoghurt mixed with a pinch of sugar.