bloody mary shrimp
A vodka-infused shrimp cocktail in a spoon. The photo shows these presented in oriental soup spoons. From Gourmet, December 2007.
prep time
20 Min
cook time
15 Min
method
Stove Top
yield
50 hors d'oeuvres
Ingredients
- FOR SHRIMP:
- 1 pound medium shrimp in shell, peeled and deveined
- 1 1/2 cups celery, thinly sliced (3-4 ribs)
- 1 cup scallions, thinly sliced (about 6)
- FOR SAUCE:
- 1/2 cup ketchup
- 1/4 cup vodka (preferably absolut peppar)
- 1/4 cup fresh lemon juice
- 2 tablespoons bottled horseradish, not drained
- 1 teaspoon worcestershire sauce
- 1 teaspoon tabasco
- FOR GARNISH:
- - diced avocado, optional
How To Make bloody mary shrimp
-
Step 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.
-
Step 2Make sauce: Whisk together all sauce ingredients, 1/4 teaspoon pepper, and 3/4 teaspoon salt, or to taste.
-
Step 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.
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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