Bloody Mary Mix For Seafood Shooters Recipes

BLOODY MARY SEAFOOD PLATTER

Steps:

• Unclick and trim the romaine, radicchio, iceberg and chicory and spread them face up over a great big board to make receptacles for all the seafood.
• Put a griddle pan on a high heat.
• Halve, destone and peel the avocados (or use a spoon to scoop out the flesh), then cut into quarters. Dress with olive oil, sea salt and black pepper, then add to the hot griddle pan for around 4 minutes, turning as you go.
• Toast the bread in and around the avocado pieces, flipping when charred to make beautiful croutons.
• Scatter the prawns and shrimps in and around the little cups - try and treat all the cups in roughly the same way if you can, then wind and drape over pieces of the smoked salmon.
• Transfer the hot avocado to the board, clank it up and divide it between the cups. Roughly dice the toasts into 1cm pieces, then sprinkle over the board.
• Add the passata, mayo, Worcestershire sauce, Tabasco, celery salt, juice from 1 lemon and the horseradish to a blender along with a splash of whisky, brandy or vodka.
• Add a pinch of salt and pepper, followed by a lug of extra virgin olive oil, then whiz together. Have a taste, and adjust the seasoning, if needed.
• Pour the dressing in and around the cups and finish with a wodge of dill and some classic old-school cress ripped over.
• Remove the yellow celery leaves from the centre of the celery heart (saving the sticks for another day), slice up the root, then cut off the upper yellow celery leaves and sprinkle these all over too.
• Drizzle with extra virgin olive oil, dot the platter with wedges of lemon, and you're done. Serve any extra sauce in a little bowl on the side.

RECIPE FOR BLOODY MARY WITH SEAFOOD

Steps:

• (if making a batch) stir together tomato juice, lemon or lime juice, hot sauce, horseradish, old bay seasoning, and Hangar 1 Straight Vodka. Taste test for seasoning and serve over ice.
• a skewer of prawns, crab legs, celery sticks, olives, lemon wedges, cornichons, tomatoes and fresh dill for a seafood spin!

SEAFOOD SHOOTERS

Steps:

• In a small bowl, combine lemon zest, parsley, and garlic. Place 1 teaspoon Bloody Mary in each of 12 shot glasses. Divide shrimp stock among glasses. Top with shrimp. Add the remaining Bloody Mary, and sprinkle with the lemon-parsley mixture. Serve immediately.

BLOODY MARY CLAM SHOOTERS

Steps:

• In a pitcher, combine the Bloody Mary mix, clams and their juice and horseradish. Refrigerate for at least 2 hours or overnight.
• Distribute the drink mixture and the clams among 8 shot glasses.
• Serve each with a lemon wedge.

BLOODY MARY SHRIMP SHOOTERS

Steps:

• Prepare a medium bowl of ice water.
• Bring a large saucepan of water to a boil over high heat. Salt the water until it is as salty as sea water. Add the shrimp to the water and cook until the shrimp is just cooked through, 30 second to 1 minute.
• Drain the shrimp and immediately plunge the shrimp into the ice water. Set aside.
• In a large measuring cup with a spout, whisk together the tomato juice, vodka, Worcestershire sauce, horseradish and tabasco sauce.
• If salting the rims of the shot glasses, pour the kosher salt onto a small plate. Rub a lime or lemon wedge on the rim of a 2-ounce shot glass, then dip the rim into the salt. Repeat with the remaining 11 shot glasses.
• Pour the Bloody Mary mixture into the shot glasses. Garnish each with a cooked shrimp, along with lime and lemon wedges. Serve.

BLOODY-MARY SEAFOOD COCKTAIL

Steps:

• In a large bowl, combine the first 10 ingredients. Chill until serving. Just before serving, stir in avocado.

BLOODY MARY SHOOTERS

Steps:

• Place salt and paprika in a small, shallow dish, mixing to combine. In a separate small, shallow dish (like a saucer), add lemon juice. Dip the rim of each shot glass into the lemon juice, then in the salt-paprika mixture. Set glasses aside.
• In a pitcher or large glass filled with ice, add tomato juice, vodka, hot sauce, and Worcestershire sauce, then stir to combine. Carefully pour mixture into each shot glass and garnish with a half-stalk of celery.

BLOODY MARY SHRIMP SHOOTERS

Steps:

• PREPARE SHRIMP: 1. Bring a lg. saucepan of salted water (2 Tbls. salt for 2 qts. water) to a boil. Add shrimp, then remove from head and let stand in water until cooked through ... about 5 min. 2. Drain in a colander and cool to room temp ... about 30 min. 3. Cut shrimp into thirds/quarters and transfer to a lg. bowl w/ celery and scallions. MAKE SAUCE: 1. Whisk together all sauce ingredients w/ 1/4 tsp. pepper + 3/4 tsp. salt (or to taste). 2. Just before serving stir sauce into shrimp mixture. Add extra vodka to correct consistency. SERVE: 1. Spoon 2-3 shrimp pieces w/ vegetables and sauce into shot glasses. Fill multiple shot glasses. 2. Set up serving bowl w/ serving spoon and stacked shot glasses ... allowing guests to self-serve.

BLOODY MARY SHOTS

Steps:

• 1. Combine kosher salt and paprika in a shallow dish. Rub lime wedges along rims and sides of 9 (2-oz. each) shot glasses and immediately dip into salt mixture; set aside.
• 2. Combine Bloody Mary mix and vodka in a pitcher. Serve in prepared shot glasses. Garnish with celery sticks, if desired.

BLOODY MARY MIX FOR SEAFOOD SHOOTERS

Steps:

• Combine all of the ingredients in a 2-cup glass measuring cup. Refrigerate until cold, about 1 hour.