Gorgeous Georgea’s Gorgeous Prawn Cocktail

Two V & Ts and half a bottle of Sauvignon Blanc (cheeky little South African) down and I’m feeling pretty good. Friday night, bingo!

For dinner this evening we had the most amazing prawn cocktail in the world (and a pizza, salad cream, sure). This is not prawn cocktail as you might know it. This is Georgea’s ‘shrimp cocktail’. I’m not going to say anything more about it, because it has big enough Mexican cohones to speak for itself. What I will say is, even though it might not sound like your sort of thing (I absolutely did not think I would like this before I ate it), please, please, please try it at least once. Dare I say it; it’s the most exciting thing I’ve eaten this year. And if you can get Clamato then do it, it makes all the difference.

Gorgeous Georgea’s Gorgeous Prawn Cocktail

King prawns (cooked and peeled)

1 small bottle of Clamato (If you can’t get it, tomato juice is OK)

2 sticks of celery (peeled and roughly chopped)

1 small white onion (peeled and roughly chopped)

1 packet fresh coriander

1 green chilli

Tabasco sauce (a good few drops)

1 advocado (ripe, obviously)

1 lime (juice)

Sherry vinegar (a splash)

Salt and pepper

Good olive oil (a good glug)

Truffle oil (just a few drops, makes it even more special)

Chipotle Tabasco sauce (a few drops to serve)

In a blender, put your chilli, onion and celery and blend it. Then add your Clamato/tomato juice, lime juice, seasoning, vinegar, some chopped coriander and some seasoning and blend again. Taste. Add more salt and pepper if it needs it (don’t be shy. Feel free to add some Worcester sauce/nam pla if you fancy).

Share the prawns amongst the bowls, pour the clamato mix in, top with roughly chopped advocado, chopped coriander, more olive oil, a few drops of truffle oil, black pepper, and if you have it some chipotle Tabasco. Serve. Eat. Thank me the next time you see me.