This zesty update on the shrimp cocktail is a refreshing summer starter. Add steamed mussels and lightly poached fish for a seafood cocktail. Serves 4-6 as a starter.
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|⅓ cup||White vinegar|
|500 g||Prawns, shell-on, raw|
|2||Limes, juice of|
|4||Tomatoes, cut up|
|1 tbsp||Worcestershire sauce|
|2||Chipotle puree, from a can, plus 1 Tbsp of their sauce|
|1||Lime, zest and juice|
|¼ cup||Olive oil|
|1 to taste||Salt|
- Add ? cup white vinegar to 1 cup of water and bring to a boil. Add 500g raw shell-on prawns and lightly poach for 2 minutes. Peel and cut into chunky pieces. Add the juice of 2 limes and chill.
- Into a food processor add 4 cut up tomatoes, ½ a red onion, 2 cloves garlic, 1 Tbsp worcestershire sauce, 2 canned chipotle peppers and 1 Tbsp of their sauce, and the zest of a lime.
- Whizz with ¼ cup of olive oil and the juice of 1 lime to a smooth soup. Season with salt to taste, and chill. Combine prawns, the tomato sauce and a small handful of freshly chopped coriander. Serve with a grind of black pepper and some slices of avocado.