bloody mary shrimp
(2 ratings)
A vodka-infused shrimp cocktail in a spoon. The photo shows these presented in oriental soup spoons. From Gourmet, December 2007.
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(2 ratings)
yield
50 hors d'oeuvres
prep time
20 Min
cook time
15 Min
method
Stove Top
Ingredients For bloody mary shrimp
- FOR SHRIMP:
-
1 lbmedium shrimp in shell, peeled and deveined
-
1 1/2 ccelery, thinly sliced (3-4 ribs)
-
1 cscallions, thinly sliced (about 6)
- FOR SAUCE:
-
1/2 cketchup
-
1/4 cvodka (preferably absolut peppar)
-
1/4 cfresh lemon juice
-
2 Tbspbottled horseradish, not drained
-
1 tspworcestershire sauce
-
1 tsptabasco
- FOR GARNISH:
-
diced avocado, optional
How To Make bloody mary shrimp
-
1Prepare shrimp: Bring a large saucepan of salted water (2 tablespoons salt for 2 quarts water) to a boil. Add shrimp, then remove from heat and let stand in water until cooked through, about 5 minutes. Drain in a colander and cool to room temperature, about 30 minutes. Cut shrimp into thirds and transfer to a large bowl with celery and scallions.
-
2Make sauce: Whisk together all sauce ingredients, 1/4 teaspoon pepper, and 3/4 teaspoon salt, or to taste.
-
3Just before serving, stir sauce into shrimp mixture. Spoon 2 shrimp pieces with vegetables and sauce into each soup spoon and arrange spoons on a platter.
-
4Shrimp can be cooked and tossed with vegetables 4 hours ahead, then chilled in a sealed bag. Bring to room temperature, about 30 minutes, before tossing with sauce. Sauce can be made 1 day ahead and chilled, covered.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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