Cocktail Shrimp, Bloody Mary Style
I like a good Bloody Mary. I adore a great Bloody Mary. One thing that makes it great is all of the fixins.
Give me all of the salty things like olives and cornichons. The crunchy things like celery and dilly beans and finally a chilled shrimp. You can pickle them. Boil them or make them Bloody Mary Style.
These shrimp can be eaten with a Bloody Mary or as a snack. They can be on a chilled seafood platter or on their own. No dipping sauce required.
Kentucky Derby party is the perfect place to serve these up. The spiciness would go great with a Mint Julep. You can put them on skewers and have people grab a few at a time.
These shrimp would be great served cold at a bridal or baby shower. Even brunch would work for these darlings of the sea.
However you decide to try them, I hope you enjoy. Bon Appetit!
Bloody Mary Style Shrimp Cocktail
A twist on a classic shrimp cocktail
Ingredients
- 1 (32-oz.) bottle Bloody Mary mix, divided
- 2 pounds large to extra-large peeled, deveined raw shrimp, tails optional
- 4 cups ice
- ½ cup cocktail sauce, I used Red Clay
- ⅓ cup vodka
- ⅓ cup olive oil
- ⅓ cup fresh lemon juice (from 2 lemons)
- 1 tablespoon Tabasco
- 1 tablespoon Worcestershire sauce
- 1 teaspoon celery seeds
- 1 teaspoon freshly ground black pepper
- 1 cup thinly sliced celery
- Garnishes: celery leaves, lemon slices, pickled okra and pitted green olives
Instructions
Place 1 cup water and 3 cups of the Bloody Mary mix in a large saucepan; bring to a boil over high. Remove from heat. Add shrimp; cover and let stand until shrimp are barely opaque in centers, about 8 minutes. Immediately stir ice into shrimp mixture to stop cooking; let stand until shrimp are cool, about 5 minutes. Drain shrimp, and pat dry.
Stir together cocktail sauce, vodka, oil, lemon juice, hot sauce, Worcestershire, celery seeds, pepper, and remaining 1 cup Bloody Mary mix in a large bowl or a large heavy-duty ziplock plastic freezer bag.
Stir shrimp and sliced celery into cocktail sauce mixture. Seal bag and place in refrigerator to marinate at least 8 hours or, preferably, up to 24 hours.