Perfect Prawn Cocktail

    (364)
    2 hours 15 min

    A delicious starter, which always goes down well at dinner parties. Prawns are tossed with a seasoned tomato sauce and topped with chopped avocado.


    318 people made this

    Ingredients
    Makes: 6 

    • 900g prawns, peeled, deveined and cooked
    • 1 tablespoon crushed garlic
    • 80g finely chopped red onion
    • 4 tablespoons chopped fresh coriander
    • 350ml tomato and clam juice, such as Clamato
    • 4 tablespoons tomato ketchup
    • 4 tablespoons fresh lime juice
    • 1 teaspoon hot pepper sauce or to taste
    • 4 tablespoons horseradish
    • salt to taste
    • 1 ripe avocado, peeled, pitted and chopped

    Method
    Prep:15min  ›  Extra time:2hr chilling  ›  Ready in:2hr15min 

    1. Place the prawns in a large bowl. Stir garlic, red onion and coriander.
    2. Mix in tomato and clam juice, ketchup, lime juice, hot pepper sauce and horseradish.
    3. Season with salt. Gently stir in avocado. Cover and refrigerate 2 to 3 hours. Serve in one large bowl or ladle into individual bowls.

    Ingredients

    Clamato can be purchased online.

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    Reviews & ratings
    Average global rating:
    (364)

    Reviews in English (304)

    by
    344

    I adjusted this recipe to use 6 pounds of shrimp for a crowd. I bought cooked, peeled small salad shrimp and they were just the right size. Since I was feeding a crowd of Mexican's for my husband's birthday I really wanted this to turn out perfect. Everyone loved it, I got great reviews. The horseradish was my "secret ingredient", but I didn't use as much as the recipe called for. I served this coktel de camaron in pretty see through glasses with tostadas and saltines. Also, don't add the avocado until serving time, slice it up and lay it on top.  -  23 Sep 2007  (Review from Allrecipes US | Canada)

    by
    325

    Wonderful! I substituted ketchup and tomato clam juice for SPICY V8 juice and straight clam juice. I also added a TON of finely chopped fresh celery and double the avacato (adding it right at serving time)so we could use crackers for dipping. This was such a huge hit that my wife took the leftovers to her staff meeting the next day and now I have to send it weekly to her staff meeting. Thank you for the fantastic recipe.  -  05 Aug 2006  (Review from Allrecipes US | Canada)

    by
    257

    I think Ms. Zeigler nailed this recipe. I've had this dish in Mexico and all over Texas and this recipe is right on with one exception, it needs a finely minced jalapeno (to taste). I also add mroe avocado, but that's not the way you usually get it in the restaurants.  -  27 Mar 2008  (Review from Allrecipes US | Canada)

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