Bloody Mary Seafood Salad

BLOODY MARY SHRIMP AND PASTA SALAD

Steps:

• Pour pasta (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta. Rinse with cold water; drain well.
• Meanwhile, in large bowl, stir together seasoning (from Suddenly Salad box), Bloody Mary mix and vodka until blended. Stir in cooked pasta, shrimp, cucumber and bell pepper. Cover and refrigerate 1 hour.
• To serve, place lemon and lime slices, mushrooms and olives on wooden skewers. Serve salad with skewers, beef jerky and celery sticks.

BLOODY MARY SHRIMP PASTA SALAD RECIPE

Steps:

• Combine cooked pasta, bell peppers, celery, tomatoes, olives, pepperoncini, shrimp and parsley. Set aside.
• In separate bowl, combine all remaining ingredients. Pour mixture over pasta and stir to coat.
• Refrigerate until served. Serve with a wedge of lemon to squeeze over the pasta.

BLOODY MARY SEAFOOD PLATTER

Steps:

• Unclick and trim the romaine, radicchio, iceberg and chicory and spread them face up over a great big board to make receptacles for all the seafood.
• Put a griddle pan on a high heat.
• Halve, destone and peel the avocados (or use a spoon to scoop out the flesh), then cut into quarters. Dress with olive oil, sea salt and black pepper, then add to the hot griddle pan for around 4 minutes, turning as you go.
• Toast the bread in and around the avocado pieces, flipping when charred to make beautiful croutons.
• Scatter the prawns and shrimps in and around the little cups - try and treat all the cups in roughly the same way if you can, then wind and drape over pieces of the smoked salmon.
• Transfer the hot avocado to the board, clank it up and divide it between the cups. Roughly dice the toasts into 1cm pieces, then sprinkle over the board.
• Add the passata, mayo, Worcestershire sauce, Tabasco, celery salt, juice from 1 lemon and the horseradish to a blender along with a splash of whisky, brandy or vodka.
• Add a pinch of salt and pepper, followed by a lug of extra virgin olive oil, then whiz together. Have a taste, and adjust the seasoning, if needed.
• Pour the dressing in and around the cups and finish with a wodge of dill and some classic old-school cress ripped over.
• Remove the yellow celery leaves from the centre of the celery heart (saving the sticks for another day), slice up the root, then cut off the upper yellow celery leaves and sprinkle these all over too.
• Drizzle with extra virgin olive oil, dot the platter with wedges of lemon, and you're done. Serve any extra sauce in a little bowl on the side.

BLOODY MARY SEAFOOD SALAD

Steps:

• Heat 1 tbsp oil in a wok, then turn up the heat and add the garlic and scallops. Stir-fry for 30 seconds to 1 min until the scallops are just cooked. Tip onto a plate. Heat the remaining oil and stir-fry the prawns for 1-2 mins over a high heat until they turn pink, then season with some black pepper. Tip onto the plate with the scallops. Allow the seafood to cool completely.
• To make the bloody mary sauce, mix the tomato juice with the oyster sauce (use 2 tbsp for a stronger flavour), light soy sauce, rice vinegar and lemon juice. Taste and adjust the flavour with more of the ingredients if you want an even stronger flavour.
• When the seafood is cool, divide it between four glasses or small bowls, keeping 4 prawns for garnish. Add the celery and avocado to each glass and pour over the tomato mixture. Leave to marinade for 10 mins, or cover and chill for up to 4 hrs. Garnish each glass with the reserved prawns and some coriander.

BLOODY MARY SALAD

Steps:

• DRESSING: In a saucepan over medium-high, heat the olive oil. Saute the shallots until soft about 2-3 minutes.
• Deglaze the pan with vodka; simmering until almost all evaporated. Add the V8 juice, Worcestershire sauce, vinegar, mustard, sugar, horseradish, celery seed, and fresh lemon juice.
• Boil the mixture for 5 minutes. Season with salt and pepper to taste. Remove from heat and chill. Dressing can be prepared several hours in advance.
• SALAD: Toss remaining ingredients together and season with salt and pepper.
• Divide the mixture among 4 plates, arranging on each plate a shot glass filled with the salad dressing, placed to the side.

GRILLED PRAWN COCKTAIL SALAD & BLOODY MARY DRESSING

Steps:

• Mix all the dressing ingredients together with a pinch of salt and set aside. Can be made up to a day ahead, covered and chilled. Mix the oil and garlic in a large bowl with salt, pepper and the cayenne, then tip in the prawns and marinate in the fridge for at least 10 mins and up to 24 hrs. Can be done a day ahead, covered and chilled.
• Make sure you have all the salad ingredients prepared before you start cooking the prawns. Toss the salad ingredients together and scatter over a large platter, or divide between four bowls. Heat a griddle pan over a medium heat and when it is hot carefully lay the prawns in the pan and cook for about 2 mins on each side until they change colour and are cooked through. Nestle the prawns into the salad, generously drizzle over the dressing, scatter over the reserved celery leaves, sprinkle with the extra cayenne pepper, then drizzle over a little more oil. Serve with the lemon wedges on the side for squeezing over.