Bloody Mary pepper prawns

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

  • Prep:10 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 357
  • fat 18g
  • saturates 3g
  • carbs 13g
  • sugars 8g
  • fibre 1g
  • protein 23g
  • salt 1.6g


  • 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


  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.

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