On New Year’s Eve, we went around the table and declared our New Years Resolutions.
The general consensus was that we should all resolve to be a bit healthier this year. There was even talk of rippling abs and tummys capable of wearing crop tops. So we all mumbled agreement and set off into the New Year determined to be healthy. You can imagine my dismay when, at lunch that day, I devoured a 500g bag of pasta to myself. Not a good start, but I blamed the hangover. But it got worse.
My first week of the new year has so far been filled with copious quantities of chocolate, melt in the middle chocolate cookies, and pasta. Lots of pasta. I’m a big believer in ‘everything in moderation’, but I might be teetering on the edge of the definition of moderation.
So, with today being a Sunday, I thought it would be a good day to post a healthy recipe idea to try and encourage myself that the week that lies ahead is a very healthy one. This dish reminds me of Summer days and in this wet and miserable January, Summer memories is what we all desperately need.
I get so excited when I got to a pub and see a good old Pint of Prawns on the menu. So simple, so delicious. To recreate it at home, I normally just use fresh prawns bought from my local fishmonger, but I got a little disproportionately excited the other day when I saw these prawns in my local supermarket – they were calling out to me!
This dish is packed full of hunger-curtailing protein and involves absolutely no cooking whatsoever! I also just use good old Hellmann’s mayonnaise for my take on a Marie Rose sauce which is truly scumptious.
I have found you need about 250g of cooked prawns per person. Preferably with their shells on, but I have also just used peeled prawns too in desperate time, just try to get them as big and juicy as possible.
- 500g cooked prawns
- 3 tablespoons of mayonnaise, I always plump for full fat (plump seems an appropriate word to use!)
- 1 tablespoon of ketchup, has to be Heinz for me!
- 1 clove of garlic, crushed
- ½ lemon juice
- generous grind of pepper
- Simply, dollop your mayonnaise into a bowl and squeeze in the tomato ketchup.
- Give it a really good stir, and add the crushed garlic and the lemon juice. Taste and add more of anything you think it needs.
- Divide your prawns into pint glasses, if you have them...kind of embarrassing to admit, I'm such a girl, I actually don't own a pint glass..
- Serve with pots of your Margie Rose sauce and get stuck in. For the truly authentic pub lunch experience, pop a bowl of water with a lemon slice in on the table! If you like, serve with crusty hunks of bread to pop up that extra sauce.