bloody mary shrimp
(2 ratings)
A vodka-infused shrimp cocktail in a spoon. The photo shows these presented in oriental soup spoons. From Gourmet, December 2007.
(2 ratings)
yield
50 hors d'oeuvres
prep time
20 Min
cook time
15 Min
method
Stove Top
Ingredients For bloody mary shrimp
- FOR SHRIMP:
-
1 lbmedium shrimp in shell, peeled and deveined
-
1 1/2 ccelery, thinly sliced (3-4 ribs)
-
1 cscallions, thinly sliced (about 6)
- FOR SAUCE:
-
1/2 cketchup
-
1/4 cvodka (preferably absolut peppar)
-
1/4 cfresh lemon juice
-
2 Tbspbottled horseradish, not drained
-
1 tspworcestershire sauce
-
1 tsptabasco
- FOR GARNISH:
-
diced avocado, optional
How To Make bloody mary shrimp
-
1Prepare 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.
-
2Make sauce: Whisk together all sauce ingredients, 1/4 teaspoon pepper, and 3/4 teaspoon salt, or to taste.
-
3Just before serving, stir sauce into shrimp mixture. Spoon 2 shrimp pieces with vegetables and sauce into each soup spoon and arrange spoons on a platter.
-
4Shrimp 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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