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Bloody Mary Shrimp

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 1/2 cups thinly sliced celery (3 to 4 ribs)
1 cup thinly sliced scallions (about 6)

For sauce
1/2 cup ketchup
1/4 cup vodka (preferably Absolut Peppar)
1/4 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, 1/4 teaspoon pepper, and 3/4 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

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.


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