200g tin grapefruit OR 1 fresh grapefruit
1/4 pint reduced cream
1 tbs tomato sauce
3 drops Tabasco (optional)
1 tbs brandy
1 tbs lemon juice
1-2 tsp horseradish
salt & pepper
Method: Empty prawns from tin and rinse in cold water - drain well. If using fresh grapefruit, remove pith and skin, then dice fruit and mix with prawns. Pour over brandy and lemon juice and leave to marinate for an hour at least. Meanwhile, mix all other ingredients to make sauce - pour off excess juice from prawns, etc. and mix with sauce. Serve garnished with parsley or a prawn or a grapefruit segment. Serves 4.
Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.24 ['Autumn Menu']
