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Prawn and Artichoke Vinaigrette

  • 2-3 lbs. Freshwater prawns, shelled and cooked
  • 2 (14 oz.) cans artichoke hearts, drained
  • 1 (3 ½ oz.) jar capers
  • 1 tablespoon celery seeds
  • 2 bay leaves
  • 2 small red onions, sliced thinly into rings
  • 2 lemons, sliced
  • 24 oz. bottle Italian dressing
  • ½ cup white vinegar
  • 1 tablespoon prepared horseradish

Bring 8 cups of water and 3 teaspoons of slat to a boil. Add shelled prawn. Cook 4 minutes. Test for doneness. Do not overcook. Layer prawns, artichokes, capers, celery seeds, bay leaves, onion and lemon slices in a large container. Mix dressing, vinegar and horseradish then pour over prawn mixture. Seal and leave to marinate for 12-24 hours in refrigerator. Drain prawn mixture and serve on salad greens. Yield 8-12 servings.