Bloody Mary Poached Shrimp

 


Bloody Mary Poached Shrimp

Ingredients

1 (32-oz.) bottle Bloody Mary mix, divided

2 1/2 lbs. medium peeled, deveined raw shrimp, tails optional

4 cups ice

1/2 cup cocktail sauce

1/3 cup (2 2/3 oz.) vodka

1/3 cup olive oil

1/3 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) 

Garnishes: celery leaves, lemon slices, lime slices, pickled okra, dilly beans, and/or pitted green olives

Directions

Cook shrimp:

Place 1 cup water and 3 cups of the Bloody Mary mix in a large saucepan; bring to a boil over high.

Remove from heat. Add shrimp; cover and let stand until shrimp are barely opaque in centers, about 8 minutes.

Immediately stir ice into shrimp mixture to stop cooking; let stand until shrimp are cool, about 5 minutes. Drain shrimp, and pat dry.

Make marinade:

Stir together cocktail sauce, vodka, oil, lemon juice, hot sauce, Worcestershire, celery seeds, pepper, and remaining 1 cup Bloody Mary mix in a large bowl or a large heavy-duty ziplock plastic freezer bag.

Chill shrimp:

Stir shrimp, sliced celery, and onion into cocktail sauce mixture. Cover (or seal bag), and place in refrigerator to marinate at least 8 hours or, preferably, up to 24 hours.

Serve:

Transfer shrimp mixture to a large serving bowl. Top with desired garnishes, and serve immediately. (The dish can be made in advance. Store, covered, in refrigerator up to 3 days.)

 

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