Seafood Cocktail

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.

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Photo credit: Edmonds Illustrated Cookbook
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Prep Time: 20mins Servings: 5
  • 2 cups mixed seafood – e.g. shrimps, crab, prawns, oysters, crayfish

    1 cup cream

    ¼ cup tomato sauce

    2 tsp lemon juice

    white pepper

    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.

    VARIATION

    Replace the cream with unsweetened yoghurt mixed with a pinch of sugar.

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