Prawn Takes King.

A Barcelona mainstay since 1962, Semon experienced a renaissance in 2015 when the Robles brothers took over the iconic restaurant and gourmet shop and considerably expanded its gastronomic offerings. One of Semon’s most popular dishes is this tropical prawn cocktail by Chef de Cuisine Anthony Mees, which is beautiful to gaze upon and bursting with bold regional flavours. Mees honed his craft at the Michelin-starred Relais & Châteaux restaurant Le Vieux Castillon in Nîmes before moving to Barcelona and taking over the kitchen at Semon. To learn more about Anthony and Semon, follow them on Instagram at @anthonymees__ and @gruposemon or visit semon.es.

“One of the most popular dishes at Semon is our tropical prawn cocktail.”

Anthony Mees
Semon, Barcelona
Make It

Tropical Prawn Cocktail

Overview

  • LEVEL: Intermediate
  • TOTAL TIME: 14 min
  • PREP: 10 min
  • INACTIVE: 0 min
  • COOK: 4 min
  • YIELD: 1 serving

Ingredients

  • Baby pineapple (1)
  • Prawns (4)
  • Avocado (1)
  • Italian parsley (for garnish)
  • Ketchup
  • Mayonnaise

Directions

  1. After removing the heads, boil the prawns for 4 minutes. Remove from the water and set aside.
  2. While the prawns are boiling, combine equal parts ketchup and mayonnaise to make a Rosa sauce and chop the Italian parsley.
  3. Empty the baby pineapple, setting aside the fruit to make the filling.
  4. Chop 3 of the prawns, the avocado, and the fruit from the baby pineapple.
  5. Combine the prawns, avocado and baby pineapple with the Rosa sauce, mixing well.
  6. Fill the base of the baby pineapple with the prawn cocktail, and top with a single prawn.
  7. Garnish with chopped Italian parsley.

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