Monday, March 3, 2014

Bloody Mary Shrimp

12:31 AM


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.

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