Christmas shared seafood table

Start Christmas lunch or dinner with Neil Perry’s shared seafood table with fresh salads and juicy prawns. Seafood is marvellous at this time of year - you could also use mud crab, mussels and oysters.

Serves 8

60 min to cook

Easy

Ingredients

Salads

  • Your choice of tomatoes (eg, cherry, Roma, etc),

ripe, larger ones cut into wedges

  • Handful fresh basil and olives

  • 1 tbsp red wine vinegar

  • 3 tbsp extra virgin olive oil

  • Good quality sea salt

  • 5-6 zucchini, thinly sliced (use a mandolin)

  • Freshly grated pecorino

  • 1 tbsp lemon juice

  • 3 tbsp extra virgin olive oil

Prawns

Prawns for 8, peeled with tails left on

1 tbsp tomato ketchup

1 tsp prepared horseradish

1 tsp Worcestershire sauce

pinch of cayenne pepper

dash of Tabasco sauce (more if you like it spicy)

140ml good-quality mayonnaise (eg, Kewpie)

Method

Tomato, basil, olives: A big plate of super-ripe tomatoes cut,

with fresh basil and olives, drizzled with extra virgin olive oil,

red wine vinegar and seasoning. Make sure you use a quality salt!

Zucchini, pecorino, rocket: Cut the zucchini super-thin,

place in a bowl, add rocket, season, dress with extra virgin olive oil

and lemon juice and toss. Cover with freshly grated pecorino.

Prawns: Who can resist a big plate of peeled king prawns and

cocktail sauce? Shred iceberg lettuce and top with prawns,

then drizzle with cocktail sauce. This cocktail sauce is easy,

fresh and takes a few seconds.

Notes

Recipes by Qantas Creative Director - Food, Beverage and Service Neil Perry and Spice Temple, Sydney Head Chef Andy Evans. Photography by Brent Winstone and Guy Balley. Styling by Aimee Jones.