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


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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


  • 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.

Printable Recipe Card

About Bloody Mary Shrimp

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

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