1 / 1
Bloody Mary Shrimp Cocktail
Plump, chilled shrimp soak up all the savory, peppery goodness of your favorite brunch drink in this clever appetizer. You'll simmer a quick marinade of tomato juice, vodka, and hot sauce, then pour it right over the seafood to infuse it with bold flavor. A briny, olive-spiked cocktail sauce on the side ties the whole dish together. It's a refreshing, unexpected starter that instantly elevates your weekend spread.
Equipment
- Stovetop
- Saucepan
Ingredients
- 1 ½ lb cooked deveined peeled medium shrimp (60), thawed if frozen
- ½ cup tomato juice
- ¼ cup vodka, if desired
- ½ teaspoon red pepper sauce
- ½ teaspoon sugar
- ½ teaspoon celery salt
- 2 tablespoons chopped fresh parsley
- 1 cup cocktail sauce
- ¼ cup finely chopped pitted green olives
Instructions
- 1Arrange the cooked shrimp in a single layer in an 11x7-inch (2-quart) glass baking dish.
- 2Heat the tomato juice, vodka, and red pepper sauce to boiling in a 1-quart saucepan over medium-high heat. Stir in the sugar, then reduce the heat. Simmer uncovered for 5 minutes, stirring occasionally.
- 3Stir the celery salt and chopped parsley into the hot liquid, then pour it directly over the shrimp. The warm liquid helps the seafood absorb the flavors more effectively before chilling. Cover the dish and refrigerate for 2 to 3 hours.
- 4Mix the cocktail sauce and chopped green olives in a small bowl. Use a slotted spoon to remove the shrimp from the marinade and arrange them on a serving platter alongside the sauce.
Notes
- Timing: Don't marinate the shrimp for more than 3 hours. The acidic tomato juice will eventually toughen the seafood.
- Presentation: For a striking look, arrange the shrimp in an oversized martini glass. Pour the olive cocktail sauce over the top and garnish with a celery stick, a small lime wedge, and a skewer of large olives.
- Prep: Make sure your cooked shrimp are completely thawed and patted dry before adding the marinade so the flavors don't dilute.