Boil the prawns in salted water until they turn opaque, about 5 minutes.
Remove the prawns and place in a bowl of ice water. Let sit while you make the sauce.
Mix the tomato paste, horseradish, Worcestershire, lemon juice and harissa together in a small bowl. Transfer to a serving dish. (Note: If you’d like to learn how to make your own harissa spice paste, click here.)
Remove the prawns from the ice bath and peel and de-vein. Leave the tails intact.
Serve the prawns alongside the cocktail sauce, with wedges of lemon.
Shrimp are a protein powerhouse, containing almost as much protein, gram-for-gram, as chicken breast. They are also extremely low in fat and calories. Their nutrient content is similarly impressive, delivering a hearty dose of selenium (an antioxidant which fights against free radicals), B12, phosphorus, choline, copper and iodine. The pigment in shrimp comes from astaxanthin, which has been shown to reduce inflammation.
Horseradish is also a potent and powerful food. It is an expectorant, so it can help to break up mucus when you’re sick. Its heat also helps to stimulate circulation and boost the metabolism. Horseradish is also packed with immune-boosting vitamin C and may even help to fight cancer.
Who knew this simple appetizer could be so nutrient-dense!