Bloody Mary prawns
Treat yourself to this cheeky supper, inspired by the tomato-based cocktail that gives you one of your 5-a-day. Serve with crusty bread.
Ingredients
- 3 large garlic cloves, thinly sliced
- 1 tbsp extra virgin olive oil
- ¼ tsp celery salt
- 1 tbsp vodka
- 400g tin cherry tomatoes in juice
- 1 tbsp Worcestershire sauce
- ½ tsp caster sugar
- 7–8 dashes Tabasco sauce
- 10–12 large raw king prawns, shelled and deveined
- small handful flatleaf parsley, roughly chopped
Method
Put the garlic and olive oil in a large, cold frying pan. Place the pan over a medium–low heat until the garlic has heated up and softened in the oil.
Stir in the celery salt, then add the vodka and let the liquid bubble away. Add the cherry tomatoes, Worcestershire sauce, sugar and Tabasco sauce. Turn up the heat and bring the sauce to the boil, then reduce the heat and simmer for 15 minutes, stirring occasionally and breaking up the tomatoes with the back of the spoon.
Turn the heat up to medium and stir in the prawns. Cook for 4–5 minutes, or until the prawns are just cooked through.
Divide between two warm bowls, scatter over the parsley and serve immediately, with crusty bread.
Recipe Tips
If you can’t find tinned cherry tomatoes you can substitute good-quality tinned chopped tomatoes.
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