Bloody mary shrimp cocktail
2½ fl oz, (about 5 tablespoons)
Fresh lemon juice
OLD BAY Old Bay seasoning
24 medium, peeled and deveined (about 12 ounces), tails left on
2 tsp, prepared, drained
1 Tbsp, chopped fresh flat-leaf
2 rib(s), medium, cut into 8 sticks
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