Bloody Mary Shrimp

Bloody Mary Shrimp Recipe

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Vicki Butts (lazyme)


A vodka-infused shrimp cocktail in a spoon. The photo shows these presented in oriental soup spoons.

From Gourmet, December 2007.


☆☆☆☆☆ 0 votes

50 hors d'oeuvres
20 Min
15 Min
Stove Top



  • 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)

  • 1/2 c
  • 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

  • ·
    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.

Printable Recipe Card

About Bloody Mary Shrimp

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: American

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