Bloody Mary Shrimp Cocktail

Total Time
28 min
10 min
3 min

tomato juice

0 cup(s)


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



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


1 medium, 8 wedges


  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
This 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 5 tablespoons water for the vodka.

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