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Bloody mary shrimp cocktail

2
1
1
SmartPoints® value per serving
Total Time
28 min
Prep
10 min
Cook
3 min
Serves
8
Difficulty
Easy
This elegant, edible riff on a bloody Mary is flavorful 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 water for the vodka. For an alternative presentation, serve the finished sauce and cooked shrimp separately. Simply spoon the sauce into the base of the glasses and insert a celery stick into the sauce in each one. Drape the cooked shrimp on the glass rims. Add a lemon wedge on the rim next to the shrimp so that guests can squeeze the lemon into the sauce, stir it with the celery stick, and dunk the shrimp into the sauce before taking a bite.

Ingredients

Tomato juice

⅔ cup(s)

Vodka

2½ fl oz, (about 5 tablespoons)

Fresh lemon juice

2 Tbsp

OLD BAY Old bay seasoning

1¾ tsp

Uncooked shrimp

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

Ketchup

⅓ cup(s)

Horseradish sauce

2 tsp, prepared, drained

Worcestershire sauce

1 tsp

Fresh parsley

1 Tbsp, chopped fresh flat-leaf

Uncooked celery

2 rib(s), medium, cut into 8 sticks

Lemon(s)

1 medium, 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. Per serving: 3 shrimp, 1 celery stick, and 2 tablespoons sauce