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Photo of Bloody Mary shrimp cocktail by WW

Bloody Mary shrimp cocktail

2
Points® value
Total Time
40 min
Prep
20 min
Cook
5 min
Serves
8
Difficulty
Easy
This riff on a Bloody Mary is flavourful and fun to eat. Be sure to use a gluten-free vodka if you are following a gluten-free diet. Make it nonalcoholic by substituting 5 tablespoons water for the vodka.

Ingredients

Tomato juice

⅔ cup(s)

Vodka

2½ fl oz, about 5 tbsp

Fresh lemon juice

2 tbsp(s)

Old Bay seasoning

1¾ tsp(s)

Uncooked shrimp

24 medium, peeled and deveined (about 12 ounces), tails left on

Ketchup

⅓ cup(s)

Horseradish

2 tsp(s), prepared, drained

Worcestershire sauce

1 tsp(s)

Fresh parsley

1 tbsp(s), chopped fresh flat-leaf

Celery

2 stalk(s), medium, cut into 8 sticks total

Lemon

1 large, cut into 8 wedges

Instructions

  1. To poach shrimp, combine tomato juice, 4 tablespoons of vodka, the lemon juice, and Old Bay Seasoning in medium saucepan. Bring to boil over medium-high heat; boil 2 minutes. Reduce heat to medium; add shrimp and cook, stirring occasionally, until almost opaque in center, about 1½ minutes. Remove pan from heat and cover. Let stand until shrimp are opaque throughout, about 3 minutes longer. With slotted spoon, transfer shrimp to medium bowl and let cool. Reserve poaching liquid.
  2. To make sauce, stir ketchup, horseradish, Worcestershire sauce, and remaining 1 tablespoon vodka into reserved poaching liquid; pour over shrimp and toss until coated evenly.
  3. To serve, put 8 small glass cups, wineglasses, or champagne flutes on platter. Place 3 shrimp in each cup and evenly spoon sauce over. Sprinkle with parsley. Garnish each cocktail with celery stick and lemon wedge.
  4. Serving size: 3 shrimp, 1 celery stick, and 2 tablespoons sauce

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