Bloody Mary shrimp cocktail
2
Points®
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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