Bloody Mary Prawn Shots

Name: Bloody Mary Prawn Shots
Prep time: 15 minutes, plus chilling
Yield: 16 Servings
Cuisine: British
Ingredients: 500ml good-quality tomato juice, chilled; 150ml vodka; Finely grated zest and juice of 1 lemon, plus a little extra juice for the glasses; 2–3 tsps Worcestershire sauce; 1 tsp Tabasco sauce; 1 tsp each celery salt and freshly ground black pepper; 2 tsps crushed sea salt and cut into small pieces; 1 lemon, sliced; 16 caper berries or pitted green olives; 16 large cooked tail-on prawns

preparation 15 minutes, plus chilling
Serves 16

These flavourful shots make a fabulous festive canapé; sweet, succulent prawns are the perfect match for the spicy Bloody Mary

Recipe taken from Christmas with Good Housekeeping (HarperCollins, £18.99)

Ingredients Method

500ml good-quality tomato juice, chilled
150ml vodka
Finely grated zest and juice of 1 lemon, plus a little extra juice for the glasses
2–3 tsps Worcestershire sauce
1 tsp Tabasco sauce
To serve:
1 tsp each celery salt and freshly ground black pepper
2 tsps crushed sea salt and cut into small pieces
1 lemon, sliced
16 caper berries or pitted green olives
16 large cooked tail-on prawns

Measure the tomato juice, vodka and lemon zest and juice into a large non- metallic jug. Add the Worcestershire sauce, Tabasco and a pinch of salt. Stir well and add more Worcestershire sauce or Tabasco to taste depending on how spicy you like it.

Cover and chill for at least 1 hour or until ready to serve.

Mix the celery salt, pepper and sea salt together on a small plate. Dip the rims of 16 shot glasses into a little lemon juice or water to wet the rim only, then dip into the salt and pepper mix to coat the edges. Set aside.

When ready to serve, thread a lemon slice, caper berry, or olive, and a prawn on to 16 cocktail sticks. Carefully pour the Bloody Mary into the shot glasses, and place a ﬁlled cocktail stick on top of each glass.

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