Bloody mary shrimp cocktail
2
Point(s)
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
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