Bloody Mary Prawns

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There are some things that are just British institutions. The ice cream van. Sunday roasts. Stephen Fry. Lea & Perrins Worcestershire Sauce is one of those British institutions - one that no doubt graces the cupboards of most people reading this - except those from Sheffield, of course, for whom Henderson's Relish is a source of great pride. But how many of us use worcestershire sauce on a regular basis? Other than for epic grilled cheese sandwiches, my Lea & Perrins remains mostly untouched a lot of the time. So when Lea & Perrins got in touch to challenge me to try making a dish using their sauce, it was time to take down the bottle and get stuck in...

[youtube=https://www.youtube.com/watch?v=NBlc2JrBsqg]

There's plenty of inspiration to be found on the Lea and Perrins with Sorted Food channel - I'm particularly taken with the baked eggs for a weekend brunch - but for me, you can't think of Lea & Perrins without thinking of a Bloody Mary. But rather than just recreating this well-known drink - after all, everyone has a preference for how they like theirs - I whipped up this Bloody Mary Prawns dish. The prawns are super juicy and delicious, and they take on the spicy and savoury flavours of the traditional Bloody Mary so well. This dish makes an indulgent lunch for one or goes perfectly as a tapas-style dish in a larger spread.

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You'll need: 

  • 3-4 shallots, finely chopped
  • 1 garlic clove, crushed or finely grated
  • 225g raw king prawns
  • cayenne pepper
  • 50ml vodka
  • 100ml passata
  • 2-3 drops Tabasco (or more, if you like it spicy!)
  • 10ml Lea & Perrins Worcestershire Sauce
  • Celery salt
  • Salt & pepper to taste

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1. Cover the raw prawns with a good amount of cayenne pepper and leave to one side.

2. Fry the shallots and garlic in a small amount of oil until starting to brown.

3. Add the prawns and continue to fry for 2-3 minutes until they're starting to turn pink.

4. Add the vodka and bubble until the liquid is reduced by half.

5. Add the passata, Tabasco, Lea & Perrins, a dash of celery salt and salt & pepper to taste. Stir together and taste the sauce, adding any extra Lea & Perrins, Tabasco or seasoning as necessary.

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6. Simmer for 3-4 minutes until sauce has thickened and remove from the heat.

7. Serve with crusty bread - and celery, if that's your thing.

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This post is in collaboration with Lea & Perrins