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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.
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