Simple Salads: Sous Vide Prawn Cocktail Salad
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Ingredients for 2
20 shrimp or small prawns, shelled and deveined
2-4 bunches romaine lettuce (depending on if you want a starter or main size), chopped into bite-sized pieces
1 avocado, sliced into bite-sized pieces
2 scallions, chopped
1 punnet of cherry tomatoes, halved
Salt and pepper
2 tbsp (30 mL) mayonnaise
1 tbsp (15 mL) ketchup
2 tsp (9.8 mL) lemon juice
Plus extra lemon wedges to serve
OPTIONAL: a few shakes of Tabasco
Seal prawns in a bag and cook sous vide at 149 F / 65 C for 15 minutes.
Combine all of the salad veggies in a large bowl, and then combine all dressing ingredients in a medium-sized bowl.
When the prawns are done, drain and combine with the dressing. Put salad veggies on the plate, and dressed prawns in the centre – serve with lemon wedges.