Christmas Prawn Cocktail Two Ways - Low-FODMAP, gluten-free, quick and easy!

The Little Miss is unreserved in her love for prawns. On his stall our fishmonger actually has a picture of her aged 3 eating prawns. When asked what they’d like for Christmas dinner this year she didn’t miss a beat – “Prawns, lots of prawns”

Which one's prettier? You decide!

Which one's prettier? You decide!

I like a prawn cocktail for a Christmas dinner starter, yes it may sound twee and dated but so are most of our Christmas traditions. Each year we add a new animal to our nativity scene, this year it’s an armadillo: he’ll sit nicely next to the panda and tiger. There is nothing minimal in our decorations, we like it to be gaudy and exuberant. However, I do like to keep my food prep minimal. I used to shut myself away in the kitchen for what felt like most of Christmas day before I came to my senses and realised I’d actually rather spend the time with the family. These prawn cocktails are definitely minimal in their prep and easy enough for a child to take charge making.

I’ve given you two varieties: in our family the jury is split straight down the middle on which is their favourite variety. I can’t eat mayonnaise so will swap my marie-rose share with the Little Miss for her herbed one. I’ve suggested that a portion is one of each variety but you could just double the quantity if you prefer one to the other. Watch the how to video here

Serves 6

Prep – 15 minutes

12 washed little gem lettuce leaves.

 

Marie-rose version

160g cooked king prawns, dried with kitchen towel

60g mayonnaise

1 tsp. tomato puree

½ tsp. sweet smoked paprika

Large pinch of salt flakes

Very small bunch of chives

Mix the mayonnaise, tomato puree, paprika and salt together in a small bowl. Add the prawns and turn everything over until it is well coated. Arrange 6 of the lettuce leaves on a platter. Spoon the prawn mixture evenly between the lettuce cups. Snip the chives over the top of the prawns.

 

Lemon and herb version

160g cooked king prawns, dried with kitchen towel

2 tbsp. extra virgin olive oil

Finely grated zest of ¼ of an unwaxed lemon

1 tbsp. lemon juice

1 heaped tbsp. finely chopped parsley

Pinch of salt flakes

Freshly ground black pepper to taste

Mix everything but the prawns together in a small bowl until well combined. Add the prawns and turn everything over until it is well coated. Arrange 6 of the lettuce leaves on a platter. Spoon the prawn mixture evenly between the lettuce cups.