Who says that the days where you served shots to your friends instead of canapes at a party have to be over? These delicious Bloody Mary Prawn shots will add just the right amount of sophistication and fun for your next dinner party! We served these delicious shots as a welcome drink/appetiser at our NYE party and we made a few extra without the prawns for our veggie friends. I found this recipe in December’s Foodies magazine, but the original is actually from Good Housekeeping.
Bloody Mary Prawn Shots
Makes 16 | Prep 15 mins | No Cooking
Easy | Gluten and Dairy Free | Can be made vegan
Tip: If you want to get ahead you can mix the Bloody Mary mix and assemble the skewers up to 24 hrs in advance, cover and chill.
To make vegan: Make a few (or all) shots without a prawn and maybe have two olives onto a skewer instead!
- 500 ml good-quality tomato juice, chilled
- 150 ml vodka
- 1 unwaxed lemon, zest and juice , 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 lemon, sliced and cut into 16 small pieces
- 16 pitted green olives
- 16 large cooked tail-on prawns
Mix the 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.
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, then dip into the salt and pepper mix to coat the edge. Set aside.
When ready to serve, thread a lemon slice, green olive and prawn on to 16 cocktail sticks. Carefully pour the Bloody Mary into the shot glasses, and place a cocktail stick on the side of each glass.
Original recipe from Foodies Magazine issue Dec 2018/Good Housekeeping, available online here.
My other half found this fantastic idea for canapés or appetisers when you have friends over. We just had to make them at our Christmas party this year! These super cute penguins definitely caught the eye of our friends and everyone absolutely loved them. They aren’t too faffy to make and are worth the effort in the end. You can make them vegetarian by not adding the pancetta scarfs. You’ll have a lot of fun making them (I believe they will be a hit with children in the kitchen too!) and you’ll definitely have fun eating them.
Makes 20 (or as many as you need!) | Prep 30 minutes | No cooking
A little effort | Gluten-free
You’ll need (adjust the amount of ingredients depending on how many you need. Ingredients below are for 20 little penguins):
- 1 medium carrot;
- 40 black olives, pitted;
- 20 mini mozzarella balls;
- 20 toothpicks;
- 2 slices smoked pancetta.
Full instructions below, or just watch this video for a quick demo.
Prepare all the ingredients before you start assembling. Slice 20 medium disks (just over the thickness of a pound coin) from the carrot.
Use 20 of the olives to make the penguin wings. Carefully cut the olive through the middle lengthways without separating at the top – you need the olive halves to open up but to still be attached at the top.
Halve the pancetta slices, then cut 5 strips from each halve. These will be used for the scarves.
To assemble, take a mini mozzarella ball and slide it into a ‘halved’ olive to form the ‘body’. Using a toothpick, attach a whole olive to the ‘body’ with the olive whole towards you. Cut out a triangle from a carrot disk, roughly a quarter from the disk and set aside. Attach the disk at the other end of the body, then take the little quarter you cut out and half it. Carefully place this in the olive whole which makes the head to complete it. Finally, wrap a slice of pancetta as a scarf around the penguin.
I hope you enjoy making and eating those penguins. Credit to this video by Recipe Videos for the idea.