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Prawn Cocktail with Bloody Mary Dressing Extract taken from Pub Kitchen by Tom Kerridge (Bloomsbury Absolute, £27 Hardback) Photography © Cristian Barnett
January 2024
Reading time 2 Minutes
I have modernised this retro pub classic by introducing the spicy flavours of the much-loved Bloody Mary cocktail. Sharp and creamy, it offers the tiniest boozy kick with just the right amount of heat. All the components can be prepared ahead of time, then simply assembled when ready to serve
  • 2 little gem lettuce
  • 2 celery sticks, peeled and finely diced
  • Juice of ½ lemon
  • 1–2 tbsp extra virgin olive oil
  • 250g large cooked peeled king prawns
  • 12 cooked tiger prawns, shelled but with tails left on
  • Bloody Mary dressing
  • 6 tbsp good-quality mayonnaise
  • 1 tbsp tomato purée
  • 2 tbsp tomato ketchup
  • 1 tsp hot creamed horseradish
  • 5 good splashes of hot sauce
  • 3 dashes of Worcestershire sauce
  • 1 tbsp vodka
  • ½ tsp celery salt
  • Salt and freshly ground pepper
  • To serve
  • Lemon wedges
  • 1 tbsp chopped chive

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.

Separate the lettuce leaves and set aside eight nice green ones for serving. Finely slice the rest of the leaves and divide them between four serving bowls.

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 two lettuce leaves into the side of each bowl.

Divide the peeled prawns between the bowls and spoon the dressing over them. Arrange three tiger prawns in each bowl. Add a lemon wedge and sprinkle with chopped chives to serve.

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