Bloody Mary pepper prawns

Bloody Mary pepper prawns

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(1 ratings)

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Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 2

Take the ingredients of the classic cocktail - Tabasco, pepper, tomato and vodka - and use to flavour sizzling shellfish

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
357
protein
23g
carbs
13g
fat
18g
saturates
3g
fibre
1g
sugar
8g
salt
1.6g
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Ingredients

  • 3 tbsp olive oil
  • 1 shallot, finely chopped
  • 1 fat garlic clove, thinly sliced
  • ½ tsp celery seeds
  • 14-16 large raw king prawn, heads removed but tail left on, deveined
  • 2 tsp cornflour
  • ¼ tsp cayenne pepper
  • ¼ tsp black pepper
  • 50ml vodka
  • 100ml passata
  • 3 tbsp tomato ketchup
  • few shakes of Tabasco sauce, depending on how hot you like it
  • celery sticks and good crusty bread, to serve

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Method

  1. Heat the oil in a large frying pan or wok. Add the shallot and fry for 1-2 mins until softened. Add the garlic and celery seeds, and sizzle for 1 min more, then turn the heat up to high. Toss the prawns with the cornflour, cayenne and black pepper. Add to the pan and stir-fry for 1 min until turning pink, then add the vodka (stand back as it may catch fire) and bubble until most of the liquid has evaporated.
  2. Add the passata, ketchup, Tabasco and a good pinch of salt. Give everything a stir and cook for 1 min more, then transfer to a serving dish. Scatter with celery leaves and place in the centre of the table with celery sticks and chunks of bread for mopping up the sauce.

Recipe from Good Food magazine, February 2014

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Comments

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cazc203's picture

These were absolutely delicious and very easy to make as well. Make sure you buy good quality prawns.

krnicholls's picture

6/5 my partner and I had this on valentines day and this was one of the best prawns meals I have ever had!!

KsenijaB's picture

Absolutely delicious and ready in minutes. We didn't have celery seeds and used Worcester instead of Tabasco. All you need is a bottle of white wine and a crusty bread for the sauce. Cooked it twice in one week and will be cooking it again and again!

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