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    Home » Recipes » Appetizer Recipes

    Bloody Mary Shrimp

    Modified: Nov 29, 2019 · Published: Mar 4, 2010 by Ashley

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    This post may contain affiliate links, which won’t change your price but will share some commission.

    Tonight was the first time we had a "real" dinner party at our house (other than our Supper Club) since we started the kitchen remodel (which is almost finished, I swear!). I decided that I wanted to make my good ol' standby Balsamic Marinated Pork Tenderloin for the main course, but definitely wanted to try a few new appetizers. I was instantly intrigued when I saw this recipe on the Epicurious iPod app. It turned out phenomenal! I made the sauce last night, so the prep today wasn't too bad. I used some of the Five-Chile Vodka that I infused a little over 2 years ago. It gave the sauce a nice kick, along with the horseradish. This one was a real stand out dish, and I'll most definitely be making it again!

    Shrimp in appetizer spoons.

    Bloody Mary Shrimp
    Gourmet December 2007

    For shrimp
    1 pound medium shrimp in shell, peeled and deveined
    1 ½ cups thinly sliced celery (3 to 4 ribs)
    1 cup thinly sliced scallions (about 6)

    For sauce
    ½ cup ketchup
    ¼ cup vodka (preferably Absolut Peppar)
    ¼ cup fresh lemon juice
    2 tablespoons bottled horseradish (not drained), or to taste
    1 teaspoon Worcestershire sauce
    1 teaspoon Tabasco

    Equipment: Chinese soupspoons
    Garnish: diced avocado (optional)

    Prepare shrimp: Bring a large saucepan of salted water (2 tablespoons salt for 2 quarts water) to a boil. Add shrimp, then remove from heat and let stand in water until cooked through, about 5 minutes. Drain in a colander and cool to room temperature, about 30 minutes. Cut shrimp into thirds and transfer to a large bowl with celery and scallions.

    Make sauce: Whisk together all sauce ingredients, ¼ teaspoon pepper, and ¾ teaspoon salt, or to taste.
    Just before serving, stir sauce into shrimp mixture. Spoon 2 shrimp pieces with vegetables and sauce into each soupspoon and arrange spoons on a platter.

    Cooks' notes:
    · Shrimp can be cooked and tossed with vegetables 4 hours ahead, then chilled in a sealed bag. Bring to room temperature, about 30 minutes, before tossing with sauce.
    · Sauce can be made 1 day ahead and chilled, covered.

    MacGourmet Rating: 5 Stars

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    Reader Interactions

    Comments

    1. Josie

      March 04, 2010 at 11:00 am

      Yum - this one made my mouth water. I am addicted to all things Bloody Mary tho 😉

      Reply
    2. Katy ~

      March 06, 2010 at 8:19 pm

      OOOOHHH does this sound GOOD!!! What a terrific find! thank you!!

      Reply

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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