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prawn cocktail dinner bowl

Recipe by
Carolyn Haas
Whitewater, WI

Hugely popular in Australia, the prawn (or shrimp) cocktail is transformed into a dinner bowl. While technically shrimp and prawns are slightly different (prawns have more teeny tiny claws) they are interchangeable for cooking purposes. I prefer to peel and devein my shrimp before cooking - suit yourself! And one more thing: avocado, once relegated to prawn cocktails and salads, is now exploding in use across AU and is a major export to Malaysia and Singapore!

yield 4 serving(s)
prep time 30 Min
cook time 10 Min
method Grill

Ingredients For prawn cocktail dinner bowl

  • 1 Tbsp
    red wine vinegar
  • 1/3 c
    olive oil, (divided)
  • 1/3 c
    lemon juice, (divided)
  • 3 sm
    zucchini, sliced thinly, the long way into ribbons
  • 1/4 c
    fresh mint leaves, chopped
  • 1 clove
    garlic, crushed
  • 1 sm
    baguette, sliced diagonally into 8 slices
  • 20 oz
    raw, large shrimp
  • 2 tsp
    smoked paprika
  • 3 c
    lettuce, shredded (iceberg or romaine)
  • 2 sm
    avocados, sliced
  • cornichons (tiny sour pickles), to serve
  • 1 Tbsp
    lemon juice
  • pinch
    cayenne (or more to taste)
  • 1 1/2 Tbsp
  • 2 tsp
    worcestershire sauce
  • 1/3 c
  • 1-3 tsp
    brandy (optional)

How To Make prawn cocktail dinner bowl

  • 1
    Combine vinegar, 1/2 the oil and 1/2 the lemon juice in a large bowl. Add zucchini. Stir to coat. Let stand, uncovered, for 15 to 20 minutes. Stir in mint.
  • 2
    Meanwhile, heat a greased barbecue grill (charcoal, gas or electric) on medium-high heat. Combine garlic and remaining oil in a small bowl. Season with salt and pepper. Brush each side of bread with oil mixture. Chargrill for 1 to 2 minutes each side or until toasted. Transfer to a plate. Increase heat to high. Drizzle shrimp with remaining lemon juice. Sprinkle with paprika. Toss to coat. Cook shrimp, turning, for 5 to 7 minutes or until cooked through.
  • 3
    Make Marie Rose Sauce: Place all ingredients in a small bowl and stir together until smooth and combined. (You can do this while the zucchini is standing.)
  • 4
    Arrange lettuce, zucchini, avocado, shrimp and cornichons in serving bowls. Drizzle with a little sauce. Serve with chargrilled bread and remaining sauce.

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