Bloody Mary Prawns


Sweet, succulent prawns are the perfect match for the spicy Bloody Mary shot. Delight guests this Christmas with some exciting canapés – including this delicious twist on a Bloody Mary.

  • Servings: 16
  • Difficulty: Super Easy
  • Print


  • 500 ml (17 fl oz) good-quality tomato juice, chilled
  • 150 ml (5 fl oz (¼ pint)) vodka
  • Zest and juice 1 unwaxed lemon, plus a little extra for the glasses
  • 2-3 tsp Worcestershire sauce
  • 1 tsp. tabasco

  • 1 tsp. celery salt and ground black pepper
  • 2 tsp. crushed sea salt
  • 1 lime sliced and cut into 16 small pieces
  • 16 large cooked tail-on prawns


  1. Measure tomato juice, vodka, lemon zest and juice into a large non-metallic jug. Add Worcestershire sauce, tabasco and a pinch of salt. Stir well and add more to taste. Cover and chill for at least 1hr or until ready to serve.
  2. 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, then dip into the salt and pepper mix to coat the edge. Set aside.
  3. When ready to serve, place a prawn onto the edge of the glass. Carefully pour the Bloody Mary into the shot glasses.

    Make cocktail mix up to a day ahead; cover and chill. Stir well before pouring into prepared glasses.

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