Tom Kerridge's prawn cocktail with bloody Mary dressing
Tom Kerridge is here to cook up a retro starter that's ideal for the big day; the iconic prawn cocktail. But this time with an extra special ingredient - a bloody Mary sauce. Delicious!
Prawn cocktail with bloody mary dressing
Serves: 4
Ingredients
2 little gem lettuce2 celery sticks, peeled and finely dicedJuice of ½ lemon1–2 tbsp extra virgin olive oil250g large cooked peeled king prawns12 cooked tiger prawns, shelled but with tails left on
For the Bloody Mary dressing:6 tbsp good-quality mayonnaise1 tbsp tomato purée2 tbsp tomato ketchup1 tsp hot creamed horseradish5 good splashes of hot sauce3 dashes of Worcestershire sauce1 tbsp vodka½ tsp celery saltSalt and freshly ground pepper
To serve: Lemon wedges1 tbsp chopped chives
Method
1. First make the Bloody Mary dressing. Stir all of the ingredients together in a small bowl until smoothly blended, seasoning with salt and pepper to taste.
2. Separate the lettuce leaves and set aside 8 nice green ones for serving. Finely slice the rest of the leaves and divide them between 4 serving bowls.
3. Scatter the celery over the shredded lettuce. Sprinkle a little lemon juice into each bowl and drizzle with a little extra virgin olive oil. Tuck 2 lettuce leaves into the side of each bowl.
4. Divide the peeled prawns between the bowls and spoon the dressing over them. Arrange 3 tiger prawns in each bowl. Add a lemon wedge and sprinkle with chopped chives to serve.