Jam Jar Prawn Cocktails by Jamie Oliver
Total time: 30 minutes
- 1 clove of garlic
- 4 rashers of higher-welfare smoked pancetta
- olive oil
- 100g breadcrumbs
- 3 tablespoons free-range mayonnaise
- 3 tablespoons natural yoghurt
- 3 tablespoons tomato ketchup
- 1 lemon
- Worcestershire sauce
- Tabasco sauce
- 2 little gem lettuces
- 1 cucumber
- 200g ripe cherry tomatoes
- 1 punnet of cress
- 1 ripe avocado
- 100g cooked brown shrimp, from sustainable sources
- 200g cooked peeled prawns, from sustainable sources
- cayenne pepper
Finely shred the lettuces. Halve the cucumber lengthways and scrape out the seeds with a teaspoon, then chop into 1cm dice. Quarter the cherry tomatoes. Snip the cress. Halve and destone the avocado, squeeze the ﬂesh into a blender with the remaining lemon juice and blitz until smooth, loosening with a splash of water, if needed, then season to perfection.
Spoon in the cool, crispy pancetta crumbs, top with the cress, then sprinkle in the shrimp and prawns. Drizzle in the sauce and add a pinch of cayenne to each. Spoon over the blitzed avo, cover and you’re done.
TIP FOR PERFECT PRAWNS: A good ﬁshmonger will have a nice selection of prawns – I like to use a mixture here, even a few smoked ones would be great. Have fun with it.
CREDITS: Together by Jamie Oliver is published by Penguin Random House © Jamie Oliver Enterprises Limited (2021 Together). Photography: Levon Biss. JamieOliver.com
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