Bloody Mary Shrimp Cocktail
- Total Time
- 0:28
- Prep
- 0:10
- Cook
- 0:03
- Serves
- 8
- Difficulty
- Easy
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tomato juice⅔ cup(s)
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vodka2 ½ fl oz, (about 5 tablespoons)
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fresh lemon juice2 Tbsp
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OLD BAY Old bay seasoning1 ¾ tsp
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uncooked shrimp24 medium, peeled and deveined (about 12 ounces), tails left on
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ketchup⅓ cup(s)
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horseradish sauce2 tsp, prepared, drained
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Worcestershire sauce1 tsp
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fresh parsley1 Tbsp, chopped fresh flat-leaf
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uncooked celery2 rib(s), medium, cut into 8 sticks
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lemon(s)1 medium, 8 wedges
- 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.
- 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.
- 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.
- Per serving: 3 shrimp, 1 celery stick, and 2 tablespoons sauce