Hurtling back to the 1970s, this was the dinner party starter that was bang on trend! I don’t know why its popularity waned but it is definitely on the rise again now. I love it – it’s so fast and easy to put together, the sauce is pretty much from bits and pieces in the store cupboard and it tastes great – rich, smooth avocado providing the perfect foil to the fresh, tangy sauce and the plump prawns – yummy. Take a trip down memory lane with this one – it’ll be worth it!
Serves 2 as a starter
What you need…
100g cooked prawns or crayfish tails
1 avocado, halved, stone removed and then sliced
for the Marie Rose sauce
3 tablespoons mayonnaise
1 tablespoon salad cream
1 dessertspoon tomato ketchup
Squeeze of lemon
8 – 10 drops Tabasco sauce
Pinch of paprika (optional)
Sea salt and black pepper
What to do…
Measure out all your Marie Rose sauce ingredients into a jug and beat together with a fork. Stir in the prawns/crayfish so they are smothered in its loveliness.
Lay out your avocado slices however you fancy and either plop the prawns and sauce on the top or to the side. Again, however you fancy. Season with salt and pepper. Enjoy this simple but lovely starter!
The 1970s and I think I just played with the sauce until I got it how I like it!
Couldn’t be any easier!