Gordon Ramsay’s Bloody Mary Linguine Recipe with Dry Wok Garlic Prawns

linguine with dry wok prawns

linguine with dry wok prawns

making use of my leftover bloody mary linguine from yesterday’s Gordon Ramsay’s grilled lobster with bloody mary linguine. daughter ate out & we did not want to take too much carbs. 🙂

so i cooked some dry wok prawns to go with the leftovers bloody mary linguine. this was on 15.5.2015.

i had some large prawns from chinatown. these are probably 20-22 to a kg. i had cooked some jumbo & super jumbo prawns previously, 11 to a kg & 7 to a kg.

the key to dry wok prawns is high heat & dry wok. i have recently switched to a heavy stainless steel pan for high heat cooking, rather than have the non-stick coating breakdown.

so it is a thin film of veg oil & high heat. prawns must be dry. do not remove heads & shells. add chopped garlic then prawns. do not add water & do not cover. covering traps condensation & make it wet so the effect is steaming & cancel out the charred bbq smell. the charring is on the shell but gives a bbq flavour. the prawns are basically baked in the shells.

as i had only 7 prawns, i kept the pan on high heat most of the way & that was enough to cook the prawns. if i am cooking 1 kg prawns like for a big party like the recent 22pax on 6.2.2015, then after the initial high heat, i turn down the heat to cook the prawns w/o covering, to make sure the prawns are cooked.

only at the end turn on high heat & add fish sauce liberally. you can feel the excellent aroma wafting up. because of the shells, the prawns will not be too salty.^^

prawns were really very flavourful with bbq flavours. it’s a bit like spanish tapas Gambas al Ajillo (garlic prawns), but seriously i think mine was a whole lot better. wife thinks it’s better than the lobster. i am good with the lobster. haha!^^

bloody mary linguine

bloody mary linguine

the bloody mary linguine was actually kind of “bloody” good.

bloody mary linguine

bloody mary linguine

second time round i was eating it, and i was getting use to it, though i would not say yet that it is a favourite. after reheating on a pan, it was not as perfect al dente as the day before, but still pretty ok. 🙂

linguine with dry wok prawns

linguine with dry wok prawns

& it was really excellent together with the dry wok prawns. when no lobsters, just have good prawns & you will be fine! ^^

linguine with dry wok prawns

linguine with dry wok prawns

a very enjoyable dinner for 2 at home. 🙂

c.h.e.f andy

Gordon Ramsay’s Grilled Lobster with Bloody Mary Linguine

Gordon Ramsay grilled lobster with bloody mary linguine

Gordon Ramsay grilled lobster with bloody mary linguine

saw Gordon Ramsay’s grilled lobster with bloody mary linguine a while back & wanted to try it out.

frozen cooked canadian lobster S$26.96 for 2x375g

frozen cooked canadian lobster S$26.95 for 2x375g

i bought some frozen cooked canadian lobsters from cold storage earlier, S$26.95 for 2x375g lobsters.

i used 2 lobsters recently for a 4pax 6-course anniversary dinner for my wife & daughters. & had 2 more in the freezer, so decided to try out GR’s recipe today on 14.6.2015.^^

i followed the usual method cutting the lobster in 1/2 & shelling the pincers. they just looked great with the roe & tomalley (above photo).

lobster with chilli garlic butter2

lobster with chilli garlic butter

lobster with chilli garlic butter

lobster with chilli garlic butter

i followed Gordon Ramsay’s preparation for the chilli garlic butter.

i cut 1 large chilli, added 3 cloves of chopped garlic, large pinch of sea salt, 1 tablespoon of dried parsley & ground them in a mortar, then added 40g of unsalted butter

then i spread the chilli garlic butter over the 1/2 lobsters & left in the fridge for 4hrs.

bloody mary sauce

bloody mary sauce

for the bloody mary sauce –

i chopped a large red onion & fried in 2 tablespoon of oil, added 2 cloves of chopped garlic & fried till translucent & beginning to brown.

i added 1 teaspoon of sugar & just 1 teaspoon worcester sauce, & not being certain of the taste, i added 2 tablespoon flat oyster sauce instead. then i added 1 can (14oz) of cut tomatoes, & reduced the sauce (above photo)

grilled chilli garlic butter lobster

grilled chilli garlic butter lobster

grilled chilli garlic butter lobster

grilled chilli garlic butter lobster

when ready to serve, i used a heavy stainless steel pan (i recently switched over from non-stick coated pans to stainless steel pans for high heat cooking)-

added oil to give a thin coating, and waited for oil to begin to smoke under high heat.

then placed the 4 halves lobster, chilli buttered face on the hot pan, & grilled for 30secs.

then i added 3 tablespoon brandy & flamed the lobster (turning of the hob fan) to give nice liquor & grilled flavours.

bloody mary linguine

bloody mary linguine

bloody mary linguine

bloody mary linguine

for the bloody mary linguine,

i had earlier prepared the linguine al dente, drained the pasta in a colander & stopped the cooking with water & ice.

i heat up the bloody mary sauce & tossed the linguine, & then plated it as shown in Gordon Ramsay’s youtube video.

i also prepared the breadcrumbs with just 1 teaspoon olive oil & added some dried parsley, & had them sprinkled over the top of the pasta.

Gordon Ramsay grilled lobster with bloody mary linguine

Gordon Ramsay grilled lobster with bloody mary linguine

& voila!

the lobster was very flavourful with the chilli garlic butter, brandy flaming & hot grill. 🙂

this time i made doubly sure that the lobster was not overcooked. it was very good really, quite bouncy & most importantly very tasty, of course not to be compared with live lobsters.

the bloody mary had excellent tomato taste. taste though was a bit complex, with nice stand-out, slightly tangy tomato taste. it was a very good tasting sauce. still, it was not (yet) my favourite. i was in 2 minds & decided to prepare a pink sauce (creamy tomatoes) which i knew would be very good in any case.

in the end, my wife & i decided we should try this new bloody mary sauce since i had already prepared it, rather than just stick to some old normal & comfort level with the pink sauce. haha!^^

it was a very enjoyable dinner. it was a first attempt, and i was able to reproduce the dish quite well, so it was a repeatable dish. 🙂

c.h.e.f andy