Classic prawn cocktail served in chic verrine glasses, layered with creamy avocado, crisp lettuce, and a tangy Marie Rose sauce. A vibrant and sophisticated appetizer that’s as pretty as it is delicious.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 20 minsCook Time 5 minsTotal Time 25 minsFor the Prawns
10 oz large prawns (cooked, peeled & deveined)
1 tbsp lemon juice
Salt & pepper to taste
For the Avocado Cream
1 ripe avocado
2 tbsp sour cream or Greek yogurt
1 tsp lime juice
Salt to taste
For the Marie Rose Sauce
3 tbsp mayonnaise
1 tbsp ketchup
½ tsp Worcestershire sauce
Dash of hot sauce (optional)
Squeeze of lemon juice
Salt & pepper to taste
For Layering & Garnish
1 cup shredded romaine or little gem lettuce
1 small cucumber, diced or ribboned
Fresh dill or chives, chopped
Optional: Paprika, lemon zest, or microgreens
Prepare the Prawns
1
If using raw prawns, poach in simmering water with a pinch of salt for 2–3 minutes until pink and firm. Drain and chill.
Toss cooked prawns with lemon juice, salt, and pepper. Set aside.
Make the Avocado Cream
2
In a food processor or small bowl, blend:
Avocado
Sour cream or yogurt
Lime juice
Salt to taste
Blend until smooth and creamy. Spoon into a piping bag or small spoon for easy layering.
Mix the Cocktail Sauce
3
In a small bowl, stir together:
Mayonnaise
Ketchup
Worcestershire sauce
Hot sauce (if using)
Lemon juice
Adjust seasoning to taste. Chill until ready to assemble.
Assemble the Verrines
4 In each glass (small tumbler or parfait glass):
Base layer: Spoon or pipe 1–2 teaspoons of avocado cream.
Middle layer: Add shredded lettuce and a few cucumber bits.
Top layer: Place 3–4 prawns per glass.
Drizzle or dollop with Marie Rose sauce.
Garnish with dill/chives, lemon zest, or a pinch of paprika.
Variations
5
Use crab meat or cold lobster instead of prawns.
Add a layer of mango salsa for a tropical twist.
Swap lettuce for shaved fennel or watercress .
Pairing Suggestions
6
Wine: Sauvignon Blanc, dry Rosé, or Crémant
Cocktail: Classic gin & tonic or cucumber martini
NA: Sparkling elderflower or cucumber-mint water
Ingredients For the Prawns
10 oz large prawns (cooked, peeled & deveined)
1 tbsp lemon juice
Salt & pepper to taste
For the Avocado Cream
1 ripe avocado
2 tbsp sour cream or Greek yogurt
1 tsp lime juice
Salt to taste
For the Marie Rose Sauce
3 tbsp mayonnaise
1 tbsp ketchup
½ tsp Worcestershire sauce
Dash of hot sauce (optional)
Squeeze of lemon juice
Salt & pepper to taste
For Layering & Garnish
1 cup shredded romaine or little gem lettuce
1 small cucumber, diced or ribboned
Fresh dill or chives, chopped
Optional: Paprika, lemon zest, or microgreens
Directions Prepare the Prawns
1
If using raw prawns, poach in simmering water with a pinch of salt for 2–3 minutes until pink and firm. Drain and chill.
Toss cooked prawns with lemon juice, salt, and pepper. Set aside.
Make the Avocado Cream
2
In a food processor or small bowl, blend:
Avocado
Sour cream or yogurt
Lime juice
Salt to taste
Blend until smooth and creamy. Spoon into a piping bag or small spoon for easy layering.
Mix the Cocktail Sauce
3
In a small bowl, stir together:
Mayonnaise
Ketchup
Worcestershire sauce
Hot sauce (if using)
Lemon juice
Adjust seasoning to taste. Chill until ready to assemble.
Assemble the Verrines
4 In each glass (small tumbler or parfait glass):
Base layer: Spoon or pipe 1–2 teaspoons of avocado cream.
Middle layer: Add shredded lettuce and a few cucumber bits.
Top layer: Place 3–4 prawns per glass.
Drizzle or dollop with Marie Rose sauce.
Garnish with dill/chives, lemon zest, or a pinch of paprika.
Variations
5
Use crab meat or cold lobster instead of prawns.
Add a layer of mango salsa for a tropical twist.
Swap lettuce for shaved fennel or watercress .
Pairing Suggestions
6
Wine: Sauvignon Blanc, dry Rosé, or Crémant
Cocktail: Classic gin & tonic or cucumber martini
NA: Sparkling elderflower or cucumber-mint water
Prawn Cocktail Verrines with Avocado Cream
