Real Recipes From Real Home Cooks ®

bloody mary shrimp

(2 ratings)
Recipe by
Vicki Butts (lazyme)
Grapeview, WA

A vodka-infused shrimp cocktail in a spoon. The photo shows these presented in oriental soup spoons. From Gourmet, December 2007.

(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 lb
    medium shrimp in shell, peeled and deveined
  • 1 1/2 c
    celery, thinly sliced (3-4 ribs)
  • 1 c
    scallions, thinly sliced (about 6)
  • FOR SAUCE:
  • 1/2 c
    ketchup
  • 1/4 c
    vodka (preferably absolut peppar)
  • 1/4 c
    fresh lemon juice
  • 2 Tbsp
    bottled horseradish, not drained
  • 1 tsp
    worcestershire sauce
  • 1 tsp
    tabasco
  • FOR GARNISH:
  • diced avocado, optional

How To Make bloody mary shrimp

  • 1
    Prepare 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.
  • 2
    Make sauce: Whisk together all sauce ingredients, 1/4 teaspoon pepper, and 3/4 teaspoon salt, or to taste.
  • 3
    Just 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.
  • 4
    Shrimp 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.

Categories & Tags for Bloody Mary Shrimp:

ADVERTISEMENT
ADVERTISEMENT