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Bloody Mary Poached Shrimp
Tender shrimp are poached in a savory Bloody Mary mix and marinated with vodka, citrus, and spices. The bold, tangy flavors of the popular brunch cocktail give this seafood appetizer a sharp kick. It works well as a centerpiece for a weekend gathering or holiday buffet. Crisp celery and sweet onions add a refreshing crunch to the bright, acidic marinade.
Ingredients
- 1 (32-oz.) bottle Bloody Mary mix, divided
- 2½ lb. medium peeled, deveined raw shrimp, tails optional
- 4 cups ice
- ½ cup cocktail sauce
- ⅓ cup (2⅔ oz.) vodka
- ⅓ cup olive oil
- ⅓ cup fresh lemon juice (from 2 lemons)
- 1 Tbsp. hot sauce (such as Tabasco)
- 1 Tbsp. Worcestershire sauce
- 1 tsp. celery seeds
- 1 tsp. black pepper
- 1 cup thinly sliced celery (from about 2 celery stalks)
- 1 cup thinly vertically sliced sweet onion (from 1 small onion)
Instructions
- 1Combine one cup of water with three cups of the Bloody Mary mix in a large saucepan. Bring the liquid to a boil over high heat, then immediately remove the pan from the burner.
- 2Submerge the raw shrimp in the hot liquid. Cover the saucepan and let it sit for about eight minutes, or until the shrimp turn barely opaque in the center.
- 3Stir the ice directly into the saucepan to halt the cooking process. Let the mixture rest for about five minutes until the shrimp cool completely. Drain the liquid and pat the shrimp dry with paper towels.
- 4Whisk the cocktail sauce, vodka, olive oil, lemon juice, hot sauce, Worcestershire sauce, celery seeds, black pepper, and the remaining one cup of Bloody Mary mix in a large bowl or a heavy-duty zip-top bag.
- 5Toss the cooled shrimp, sliced celery, and sweet onion into the cocktail sauce marinade. Cover the bowl or seal the bag, then refrigerate for at least eight hours and up to 24 hours to develop the flavors.
- 6Transfer the marinated shrimp and vegetables to a large serving bowl. Garnish as desired and serve the dish cold right away.