Traditional recipes

Bloody Mary prawn cocktail recipe

Bloody Mary prawn cocktail recipe

  • Recipes
  • Dish type
  • Starters
  • Seafood starters
  • Prawn starters
  • Prawn cocktail

An exciting twist on the classic prawn cocktail, this makes for an exhilarating and light starter. Also, best to use a seasoned tomato juice cocktail rather than regular tomato juice, otherwise you'll have to add more seasoning to compensate.

9 people made this

IngredientsServes: 8

  • 900g cooked medium prawns, shelled and deveined
  • 1L tomato juice cocktail, such as Britvic
  • 1 green chilli, seeded and finely chopped
  • 1 large onion, finely chopped
  • 130g finely chopped white radish
  • 4 limes, juiced
  • 2 tablespoons Worcestershire sauce
  • 1 avocado, peeled and chopped, or more to taste

MethodPrep:20min ›Extra time:4hr chilling › Ready in:4hr20min

  1. In a large bowl, gently combine the prawns, tomato juice cocktail, chilli, onion, white radish, lime juice and Worcestershire sauce until thoroughly mixed. Chill for at least 3 hours to allow flavours to blend. Gently stir in the avocado, then chill 1 more hour.

White radish

White radish is also known as mooli or daikon.

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Reviews & ratingsAverage global rating:(5)

Reviews in English (4)

by Toni Jo Fire Eating Pro

This recipe is awesome. I marinate it in a large ziplock or tupperware leaving out the avacado. Then we take it with us camping. I add the avacado just before serving and add some cilantro. Bring to the picnic table with a ladle, some vodka, a bottle of tabasco, some crackers and a deck of pinochle cards. You can also add a ladle of the of the sauce to an icy beer. Yum! I am very popular on camping trips. Thank you for the great recipe. I have never added jicama, but will do so from here on out.-01 Oct 2010


Bloody Mary Prawn Cocktail Dippers Recipe

These Bloody Mary prawn cocktail nibbles always produce that wow factor and are a great snack to have already prepared and waiting for the arrival of guests. We have used 150ml of vodka for this recipe, but feel free to adjust the quantity according to your guests’ tastes. If you can’t find large, cooked, tail-on prawns, ones with the tail removed or ones that are slightly smaller or raw will work too. We have used large, shell-on prawns here, which we bought frozen and raw. To cook raw prawns, simply defrost if frozen then place into simmering water until bright pink in colour with opaque flesh. If you’re going to be serving these to children then don’t worry about the absence of vodka, they’re still delicious without alcohol – or you could even serve shots of vodka on the side for the grown-ups!


What Other Garnishes Can I Add To These Shooters?

Just think of all your favorite Bloody Mary garnishes, you can add the same to this shrimp cocktail recipe!

  • Olives, green or black
  • Celery
  • Pickled Onions
  • Lobster Meat
  • Pickle Spears
  • Bacon
  • Cheese Cubes
  • Pickled Jalapeños
  • Pepperoncini Peppers

Looking For More Fun Appetizers?


Recipe: Gordon Ramsay’s Lobster with Bloody Mary Linguine

This right here is a winner of a dish! It’s 100% the work of Gordon Ramsay but the reason I’m blogging it is because oor Gordy forgets that while he knows the exact measurements, we don’t..and it’s also hard to follow a video of a trained expert. The video is worth a watch – see it here.

So for your convenience (and also mine when I next make it) here is what to do in written form!

For two hungry people, you will need:

For the topping:
2 lobsters (dependant on size, of course)
100g butter
2 red chillis
Bunch of parsley

For the pasta:
150g linguine
1 tin of chopped tomatoes
1 large red onion
4 cloves of garlic
1tsp sugar
4 x 15ml Worcester sauce
3 x 15ml vodka
2 x 15ml Tabasco
15ml celery salt

I started the process way in advance to allow the chilli and parsley butter to properly infuse and marinade my lobsters.

…Unfortunately, I hit a snag with the idea of “removing the gills, stomach and vein” – many followers witnessed my meltdown on Twitter. Bleeehhh.

Panicked, I called Father Herb.

When he did the first lobster, I realised it wasn’t so bad and did the second myself. I did boke at the vein though – it’s the lobster’s bowel after all. I will cope better next time!

Cut the lobster lengthwise, remove the grossness and then take a rolling pin to batter the shells on the claws.

With all meat exposed, stuff that delicious butter in!

I chilled them until it was almost time to serve – they only need 15 minutes at 200°C in the oven as they were already cooked.


Prawn cocktail recipes

Go retro with a prawn cocktail. This classic 70s dish has stood the test of time and makes a crowd-pleasing starter at Christmas or at a dinner party.

The ultimate makeover: Prawn cocktail

Try a lighter, modern version of this ever-popular retro starter

Avocado, prawn & fennel cocktails

A modern, lighter version of the retro starter, prawn cocktail

Spiced prawn cocktail subs

Forget boring sandwiches at a picnic – pack these prawn cocktail subs instead. If you're travelling, assemble them when you get there so they're super-fresh (see tip below)

Spicy prawn cocktail with tomato & coriander dressing

An entertaining favourite with light and fresh flavours - make it a feature of a retro dinner


Bloody Prawn Cocktail

You don’t need a time machine to transport you back to the 80’s. Nope, pump up your Reeboks, slip on a Global Hypercolour jumper and whip up this Bloody Prawn Cocktail whilst listening to Tiffany blasting from your boombox.

Ingredients

  • 2 Egg Yolks
  • 75ml Bloody Bens Bloody Mary Mix
  • 175ml Light Olive Oil
  • 2 Avocados, de-stoned, flesh only
  • 1/2 Lemon, juice only
  • A few strong pinches of Celery Salt
  • A few strong pinches of Cayenne Pepper
  • 24 plump, cooked and shelled Prawns
  • 2 Baby Gem Lettuces, roughly shredded

Method

Drop the eggs in to a large bowl and pour in the Bloody Bens Bloody Mary Mix. Begin the task of whisking and dribbling in the olive oil. Be sure to start slow pouring in no more than a constant dribble. Whisk like you’ve never whisked before.

Keep dribbling and whisking until all the oil is incorporated and you have a very thick, mayonnaise like sauce. Season with a little salt and pepper. Keep to one side.

Smash together the avocado flesh with the lemon juice, and a good pinch of celery salt and cayenne.

I like to build my cocktail in fancy cut crystal, because I’m pretentious. Layer up a base of avocado, then a little dollop of Bloody Marie sauce then 3 fat prawns, a little more Bloody Marie, then some shredded baby gem. Repeat until everything is used up. To be honest you can arrange this any way you want.

Finish with a final flourish of cayenne and celery salt. Sit back, enjoy and flick on an episode of Miami Vice.


Donal Skehan on how to make the most of spectacular Irish seafood

I have been travelling around Ireland over the past four weeks, filming a new series that showcases some of our most beautiful food spots. Ireland, regardless of the hardships of the past year, is still raring to go and most of us are opting to holiday at home. Not only are we spoiled with spectacular scenery, but one thing that continues to wow me as I rediscover the country after years living abroad, is the unbelievable quality of our produce and, in particular, the fresh seafood .

F rom Dingle to Connemara, I was never too far from freshly shucked oysters, deep-fried, battered fish, or lobster doused in garlic butter. More often than not, it’s fresh seafood with very little extra added that really impresses: the light, crispy batter encasing tender white fish at Dingle’s hugely popular Fish Box the saline smack of meaty oysters enjoyed with views across Kylemore Lough from Dooncastle Oysters food truck or a taste of Sally Barnes’ cold smoked wild Atlantic salmon at her Woodcock Smokery in the heart of West Cork. No other ingredients beyond butter, salt and perhaps some smoke to really make the best of Ireland’s seafood bounty.

If your appetite is suitably whetted, I have three easy recipes for you to enjoy what the fishmonger has to offer. For a real celebration feast, an Irish take on the Louisiana-style crab boil is most memorable. I use langoustines in place of crab, boiled in an aromatic court-bouillon with new potatoes and summer sweet corn, and served with a salty bagna càuda for dipping. Spread newspaper across your table, turn out the contents of your pot and allow your guests to devour.

My home-made version of the ever-prevalent lobster roll is surprisingly easy. You can buy cooked and frozen lobster meat, which makes the process more of an assembly job . The core of a good lobster roll, beyond the meat, is a really good home-made aioli. Similar results can also be achieved using cooked prawns, but either way, toasted buttery brioche buns filled with dressed shellfish is a true taste of summer!

If you’re adventurous, oysters served with a shallot mignonette and Bloody Mary shots are an impressive way to kick-start any summer gathering. Most fishmongers will shuck the oysters for you, and the cocktails, well that’s the easy part!


Bloody Mary Cocktail

Unlike most cocktails, the origins of the Bloody Mary cocktail are well known. It was created by bartender Fernand “Pete” Petiot at Harry’s New York bar in Paris around 1924 just after France started importing tinned tomatoes from America.

In 1934, Petiot was brought to New York to head the bar at the St Regis Hotel during the prohibition era and he brought his creation with him. Americans have been drinking Bloody Mary’s ever since.

When it was first created, it wasn’t very well liked. David Embury went as far as to describe the cocktail as “strictly vile” in his book ‘The Fine Art of Mixing Drinks.’ Today, many people still consider the Bloody Mary strictly vile, but it also has a loyal following of diehard fans that absolutely love it.

Every bartender thinks they know ‘the best’ Bloody Mary recipe, but the truth, there is no 1 recipe because people’s preferences vary so widely. Some drinkers like it extra spicy, some prefer it mild. As such, you should always ask your guest how spicy they would like it on a scale of 1-10 and adjust the hot sauce you add appropriately.

Despite it being individualized, there are a few general consensuses on how it should be made. Always use lemon juice over lime juice as it marries better with tomato juice. And it should always be rolled as opposed to shaking or stirring. Shaking emulsifies the tomato juice (a fancy way of saying, separating it and making it bubble), and stirring isn’t strong enough to adequately mix the ingredients.


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These were very easy to make and everyone loved them. I served them on the spoons and they worked out great. I would cut the celery a little bit. Will definately be making these again!

I made this for our Gourmet group and it is REALLY good and pretty easy to prepare. I made the sauce ahead. I minced the celery and scallions and added to the sauce. The day of serving, I cooked the shrimp, cooled then chopped. A couple of hours before serving I added the shrimp to the sauce mixture. Right before serving, I added 1 diced avocado. It can also be served with tortilla chips. I had a problem conveying to people to save the spoon for more serving:o)

Was the highlight of my wine tasting party!

Great Christmas appetizer! Substituted V8, no vodka (kids in the room!) and chili sauce for ketchup. Served them in a Chinese soup spoon on a silver tray. Very festive! Was concerned that they would be a little messy with the amount of liquid in the spoon. No problem, not even for the kids!

I have been making this for years. I put in on endive leaves instead of the spoons. Everyone loves this. It's easy to make too.

I served this for a Christmas party and it was a huge hit! I followed the recipe exactly. I used regular vodka and extra black pepper since I did not have the Peppar vodka. I found wide mouthed/stout shot glasses at World Market and served the shrimp in them with some big funky toothpicks I found. I noticed my guests drinking the remaining sauce out of their little shot glasses and thought - either I should have used a small spoon instead of a toothpick, or I could have added a bit more vodka for more of a "shooter" theme. The glasses looked gorgeous on a silver tray. I have had to email the recipe to most of my guests.

Excellent, a real crowd pleaser. Get the spoons, they are perfect for serving. Watch the celery and scallion quantities, I cut mine. Been making this for years, always requested by friends.

This was a big hit for New Year's. Found the spoons (cheap) at a Chinese grocer. We used frozen shrimp boiled in a Cajun spiced water.

This was an increadably easy recipe. Since I only had 8 Chinese soup spoons, I decided to use Belgian Endive for the containers. I used 16-20 count shrimp, placed 1 whole shrimp to one endive leaf, spooned sauce over all, and garnished with cilantro. The presentation in a white porcelain fish shaped platter was quite lovely, and there wasn't one left. Our local market did not carry Absolute Peppar so used Smmirnoff vodka and added a healthy grind of black pepper.

Made these for Christmas Dinner as a first course. Did not have soupspoons, used large wine glasses and put torn lettuce leaves on the bottom. As a first course this served six. This is a keeper and will definitly make again.

amazing! made with V8 last night and it was a hit! they didnt all get eaten but the people who dared try it (I live in WV and people arent used to things that arent fried!) said it was amazing. Great spicy kick at the end. I marinated the sauce and shrimp for three hours before i served them

These are a delicious spicy chilled pick-me-ups. Make sauce preferably using V8 or Clamato juice rather than ketchup increase quantities of horseradish, lemon juice, tabasco, salt to make a jolting spicy sauce. Serve in plastic small wine glasses pour 1/3 c sauce, top with 3-4 shrimps. Garnish with fresh oregano.

Perfect recipe for entertaining. I've made this several times for parties and everyone loves them. Be sure you have lots of spoons!

Excellent. I was a skeptic to be honest making this and people raved about it. I added advocado to the celery and scallion mixture. I also did 1/3 chili sauce to 2/3 ketchup. I orginally did 1/2 and 1/2 but found it too sweet. Overall a great and easy appetizer and a surprising crowd pleaser.

My guests loved these. I served them in mini martini glasses as someone else suggested and the presentation was eye catching. Cutting the shrimp into thirds was just right for the glasses. Would make this again

ps. I did use little plastic shooter cups instead of chinese spoons and it was easy for everyone, no muss no fuss.

This is such an easy appetizer to prepare and gets great reviews by everyone that eats the shrimp. I do use part ketchup and part chili sauce though and add to taste, more horseradish and tobasco. I also add large diced avacado. Made it this year for xmas eve party and every bit of it was gone within no time.

Great recipe & super easy. I used a pretty strong horseradish, so these had a definite kick to them. I left the shrimp whole and served them in Chinese spoons - two shrimp per spoon - and they were a huge hit. It did seem to make a lot of sauce though, so next time I will cut down on some of the sauce ingredients. If you're looking for an impressive but simple appetizer recipe, this is it.

P.S. I used V8 juice instead of ketchup. This is definitely a bloody Mary lovers recipe. If you don't like bloody Mary's, don't make this.

Well I just did my own pre-Xmas dinner test, Gourmande65, and I don't know what's wrong with your taste buds, but this stuff is excellent! You can have the ordinary cocktail sauce I'll take this anytime. Can't think of a thing that would make it better!

Too much green onion and celery, very spicy but lacks complexity. Not that tasty. I may just try cocktail sauce with some of the ingredients of this recipe. I'm 0 for 2 today after trying the quiche in prosciutto cups. good thing I did the test before the Christmas dinner!

Incredibly fast and easy. those who crave heat will love this dish. I used the Barefoot Contessa ketchup, which added some pizzazz, and cut down on the amount of tabasco as the Barefoot Contessa has added spice. This one is a keeper.

great recipe- I do not cute up the shrimp and serve whole - presentation on a platter and spoon extra sauce on tops. Have your appetizer picks ready for your guests to serve them up - Works great and you can leave it on the buffet and enjoy your guests


  1. Combine the tomato juice, vodka, lemon zest and juice in a large jug with the Worcestershire sauce, Tabasco, paprika, horseradish and a pinch of salt and pepper. Stir well and add more to taste if required. Cover and chill for at least 1 hour before serving.
  2. Chop the celery stick into chunks. Skewer each prawn lengthways through the body then arrange on a serving platter.
  3. Pour the chilled Bloody Mary mix into a dipping bowl, then place on the dish with the prawns and the skewers. Garnish the Bloody Mary dipping sauce with a little sprinkle of ground black pepper and celery salt before serving. Recipe by Gaia Chanrai for Woman and Home.
Top Tip for making Bloody Mary Prawn Cocktail Dippers

Make the components of this recipe up to 2 days ahead of time and assemble at the last minute.