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Posts Tagged ‘Bloody Mary dressing’

Try this idea by Tom Kerridge as an alternative to prawn cocktail. It’s delicious!

Wine Suggestion: Muscadet, or Alvarinho/Albariño. Plenty of choices out there, tonight a Pazo de Señorans Albariño but many more could have equally filled the slot. Keep it fun.

Prawn salad with bloody mary dressing – serves 4

  • 2 tbsp olive oil, plus a drizzle more to serve
  • 2 cloves of garlic, finely grated
  • a few pinchs of cayenne pepper
  • 20 large tiger prawns, peeled and deveined
  • lemon wedges, to serve

FOR THE DRESSING:

  • 5 tbsp mayonnaise
  • 1 tbsp tomato purée
  • 5 good splashes of hot sauce, we used Frank’s
  • 1 tbsp creamed horseradish
  • 1 tbsp vodka
  • a large pinch of celery salt

FOR THE SALAD:

  • 2 ripe avocados, cut into chunky dice
  • 3 celery sticks, peeled and sliced into chunks, keep any leaves to garnish
  • ½ iceberg lettuce, shredded
  • 2 ripe plum tomatoes, roughly chopped

Mix the dressing ingredients together, season with salt, and set aside. Keep it in the fridge if you make it in advance.

Mix the oil and garlic in a bowl with salt, pepper and a pinch of cayenne pepper, then add the prawns and marinate in the fridge, covered, for 10 minutes (or up to 24 hours).

Prep the salad before you cook the prawns and scatter over a large platter.

Heat a griddle pan over a medium heat, when hot lay on the prawns and cook for no more than a couple of minutes on each side, they need to turn pink and be just cooked through.

Scatter the prawns over the salad, drizzle generously with the dressing, sprinkle over the celery leaves and another pinch of cayenne, then drizzle with a little more oil. Serve with the lemon wedges.

(Original recipe by Tom Kerridge in BBC Good Food Magazine, October 2021.)

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