Thursday , May 13 2021
Bloody Mary Prawn Cocktail 1

Bloody Mary Prawn Cocktail

Bloody Mary Prawn Cocktail 2

Cooking with Alcohol by Susannah and Aaron Rickard

In Susannah’s family, prawn cocktail is a Christmas celebratory favourite. While the traditional recipe of sweet prawns in Marie Rose sauce has stood the test of time, our version of this elegant starter is enhanced with the addition of alcohol. Here, we’re frying the prawns in spices and serving them hot alongside a Bloody Mary sauce. This creates a delicious contrast of texture and temperature – and with the addition of tabasco, black pepper, horseradish and vodka, there’s a definite kick to it! 

There’s only a small amount of vodka in the sauce, but the spiciness makes the flavour more noticeable than you’d think – make sure to taste it before you add any extra vodka!

  • Credit: Cooking with Alcohol by Susannah and Aaron Rickard is published by Lendal Press.

Serves Four as a starter

INGREDIENTS

1tbsp of vodka
150g of mayonnaise
½-1tsp of tabasco sauce (depending on how spicy you want it!)
1tsp of horseradish sauce or fresh grated horseradish
1 ½ tsp of Worcestershire sauce
2tsp of tomato paste
1 lemon – ¼ juiced for the sauce, ¾ sliced into wedges to garnish

12 cherry tomatoes – 4 very finely chopped for the sauce, 8 halved to garnish
2 sticks of celery – chopped into finger-length sticks
250g of raw shelled king prawns (frozen and defrosted are fine)
½ tsp of celery salt (or substitute with ¼ tsp table salt)
½ tsp of chilli flakes
2tsp of butter
Freshly ground black pepper

METHOD
Combine the vodka, mayonnaise, tabasco, horseradish, tomato paste, 1 tsp worcestershire sauce and a good grinding of black pepper in a small bowl. Mix well, then stir in the lemon juice and the finely chopped cherry tomatoes

Divide the celery sticks and halved tomatoes between 4 small bowls or ramekins. Add a large dollop of the sauce and a wedge of lemon alongside

Pat the prawns dry with kitchen roll, then sprinkle them with the celery salt, chilli flakes, ½ tsp Worcestershire sauce and a good grind of black pepper

Heat a frying pan over a high heat and melt the butter until sizzling. Add the prawns and fry for around 3 minutes, turning once or twice, until the prawns are cooked through and  browning

Remove the pan from the heat, divide the prawns between the bowls, then serve immediately

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