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Ingredients
Method
- 4 trimmed baby gem lettuce
- 300g large cooked prawns
- 1 chopped celery stalk
- 3 chopped spring onions
- 200g crème fraîche
- 2 lemons, 1 cut into 8 wedges, 1 juiced and zested
- 1 crushed garlic clove
- 2 tsp smoked paprika
- Place 3 baby gem leaves on each plate, and top with the prawns. Scatter over the chopped celery and the whites of the spring onions.
- In a small bowl, mix together the creme fraiche with 1 tsp of the lemon zest and juice, along with the paprika and garlic. Season and mix well. Drizzle the sauce all over the prawns, and sprinkle with more paprika and the greens of the spring onion just before serving with lemon wedges for squeezing.
10 mins
8 serving
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