Bloody Mary Shrimp

Bloody Mary Shrimp

Printable recipe for Bloody Mary Shrimp provided by Cooks Corner, Green Bay.

Bloody Mary Shrimp

30 large, raw, fresh shrimp, cleaned and deveined (tails ON)
1  14oz can tomato sauce
1 TBSP Extra Virgin Olive Oil
2 TBSP prepared horseradish
1 stalk of celery, small dice
1 large shallot, small dice
large dash of vodka
1 TBSP Worcestershire sauce
1 tsp cayenne pepper
hot sauce
1 lemon, sliced into rounds
10 peppercorns
1 tsp Old Bay Seasoning

In a medium sauce pan over medium heat, heat the olive oil. Add the shallots and celery for 3-5 minutes, until softened. Add tomato sauce, horseradish, vodka, Worcestershire, cayenne and a large dash of hot sauce. Turn heat to medium-low and cook for 10 minutes.

In a large pot, bring 2 quarts of water to a boil. Add lemon slices, peppercorns and Old Bay Seasoning. Carefully drop 10 shrimp into the water and cook for 3-4 minutes until curled and pink. Remove with slotted spoon and transfer to a bowl of ice water. Return water to a boil and repeat two times with remaining 20 shrimp.

Serve the shrimp with the cocktail sauce warm or chilled.
Page: [[$index + 1]]
comments powered by Disqus