Bloody Mary Shrimp Cocktail Sauce Recipes

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BLOODY MARY SHRIMP



Bloody Mary Shrimp image

Provided by Shelley Wiseman

Categories     Vodka     Onion     Christmas     Cocktail Party     New Year's Eve     Horseradish     Lemon     Shrimp     Celery     Winter     Boil     Gourmet

Yield Makes about 50 hors d'oeuvres

Number Of Ingredients 13

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)

Steps:

  • 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.

BLOODY MARY SEAFOOD PLATTER



Bloody Mary seafood platter image

I love this Bloody Mary and Marie Rose seafood mash-up - it looks and tastes super special.

Provided by Jamie Oliver

Categories     Starters     Seafood     Christmas     British     Salmon     Tomato     Vodka

Time 25m

Yield 20

Number Of Ingredients 22

1 romaine lettuce
1 radicchio
1 iceberg lettuce
1 red chicory
2 ripe avocados
olive oil
4-5 slices of bread
400 g cooked peeled prawns, from sustainable sources
90 g sweet brown shrimp, from sustainable sources
240 g quality smoked salmon, from sustainable sources
200 ml tomato passata
2 heaped tablespoons free-range mayonnaise
1-2 teaspoons Worcestershire sauce
2 shakes of Tabasco sauce
1 pinch of celery salt
2 lemons
2-3 heaped tablespoons creamed horseradish
1 swig of whisky, brandy or vodka
extra virgin olive oil
1 bunch of fresh dill, (30g)
2 punnets of cress
1 heart of celery

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.

Nutrition Facts : Calories 119 calories, Fat 7 g fat, SaturatedFat 1.2 g saturated fat, Protein 8.4 g protein, Carbohydrate 5.4 g carbohydrate, Sugar 1.6 g sugar, Sodium 1.1 g salt, Fiber 0.9 g fibre

BLOODY MARY SHRIMP COCKTAIL



Bloody Mary Shrimp Cocktail image

Cocktail, anyone? An oversized martini or margarita glass is the perfect serving dish for this updated spirited shrimp cocktail.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 2h38m

Yield 60

Number Of Ingredients 9

1 1/2 pounds (about 60) cooked peeled deveined medium shrimp, thawed if frozen
1/2 cup tomato juice
1/4 cup vodka, if desired
1/2 teaspoon red pepper sauce
1/2 teaspoon sugar
1/2 teaspoon celery salt
2 tablespoons chopped fresh parsley
1 cup cocktail sauce
1/4 cup finely chopped green olives

Steps:

  • Arrange shrimp in single layer in rectangular glass or plastic dish, 11x7x1 1/2 inches.
  • Heat tomato juice, vodka and pepper sauce to boiling in 1-quart saucepan over medium-high heat. Stir in sugar; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Stir in celery salt and parsley; pour over shrimp. Cover and refrigerate 2 to 3 hours.
  • Mix cocktail sauce and olives; pour into small serving bowl. Remove shrimp from marinade with slotted spoon; arrange on serving platter. Serve shrimp with sauce and toothpicks.

Nutrition Facts : Calories 10, Carbohydrate 1 g, Cholesterol 15 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 100 mg

BLOODY MARY SHRIMP COCKTAIL SAUCE



Bloody Mary Shrimp Cocktail Sauce image

Make and share this Bloody Mary Shrimp Cocktail Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 15 Mins

Time 15m

Yield 2 cups

Number Of Ingredients 9

1 1/2 cups bloody mary mix or 1 1/2 cups spicy tomato juice
1/4 cup ketchup
1/4 cup vodka
2 teaspoons Worcestershire sauce
1/2 teaspoon Tabasco sauce
1/2 teaspoon celery seed
1/2 teaspoon freshly ground black pepper
1/2 cup finely chopped celery
1/4 cup finely chopped red onion

Steps:

  • Combine all ingredients in a medium bowl; stir to blend.
  • Serve with boiled, peeled, deveined shrimp.

BLOODY MARY SHRIMP



Bloody Mary Shrimp image

A zesty, cold shrimp dish that is perfect for brunch, appetizer or meal! One bite will transport you to that island getaway and you'll be looking for a cool beverage to sip alongside. Great the next day or two if any is left over! If serving as appetizer, gently ladle into decorative glasses with a fork and add marinated green beans or celery sticks like a Bloody Mary cocktail; for a meal, serve in bowl with garlic bread and salad. Also fun is to add a shot of vodka to the glass and drink the liquid when the shrimp and vegetables have been eaten!

Provided by Lynn

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 4h20m

Yield 8

Number Of Ingredients 8

2 pounds cooked medium shrimp, shelled and deveined
1 (32 ounce) bottle bottled Bloody Mary mix (such as Zing Zang®), or as needed
1 jalapeno pepper, seeded and finely chopped
1 large sweet onion (such as Vidalia®), finely chopped
1 cup finely chopped jicama
4 limes, juiced
2 tablespoons Worcestershire sauce
1 avocado, peeled and chopped, or more to taste

Steps:

  • In a large bowl, gently combine the shrimp, Bloody Mary mix, jalapeno pepper, onion, jicama, lime juice, and Worcestershire sauce until thoroughly mixed. Chill for at least 3 hours to allow flavors to blend. Gently stir in the avocado, then chill 1 more hour.

Nutrition Facts : Calories 200.6 calories, Carbohydrate 13.3 g, Cholesterol 221.3 mg, Fat 5 g, Fiber 2.9 g, Protein 25.7 g, SaturatedFat 0.9 g, Sodium 842.6 mg, Sugar 5 g

BLOODY MARY SHRIMP COCKTAIL



Bloody Mary Shrimp Cocktail image

Make and share this Bloody Mary Shrimp Cocktail recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 38m

Yield 60 serving(s)

Number Of Ingredients 9

1 1/2 lbs cooked peeled deveined medium shrimp, about 60,thawed if frozen
1/2 cup tomato juice
1/4 cup vodka (optional)
1/2 teaspoon red pepper sauce
1/2 teaspoon sugar
1/2 teaspoon celery salt
2 tablespoons chopped fresh parsley
1 cup seafood cocktail sauce
1/4 cup finely chopped green olives

Steps:

  • Arrange shrimp in single layer in rectangular glass or plastic dish.
  • Heat tomato juice, vodka if using and pepper sauce to boiling in 1 quart saucepan over medium high heat.
  • Stir in sugar; reduce heat.
  • Simmer uncovered 5 minutes, stirring occasionally,.
  • Stir in celery salt and parsley; pour over shrimp.
  • Cover and refrigerate 2 to 3 hours.
  • (no longer than 3 hours or the shrimp will become tough.) Mix cocktail sauce and olives; pour into small serving bowl.
  • Remove shrimp from marinade with slotted spoon; arrange on serving platter.
  • Serve shrimp with sauce and toothpicks.
  • A pretty way to serve: Place shrimp in an oversized martini glass, 12 to 14 inches in diameter.
  • Pour cocktail sauce mixture over shrimp, and garnish like a bloody Mary with a skewer of colossal olives, small lime wedges and a celery stick.

Nutrition Facts : Calories 12.6, Fat 0.2, Cholesterol 17.3, Sodium 23.4, Carbohydrate 0.2, Sugar 0.1, Protein 2.3

BLOODY MARY SHRIMP COCKTAIL



Bloody Mary Shrimp Cocktail image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 10

1 lemon, juiced, plus lemon wedges for garnish
16 jumbo shrimp, cooked and cleaned
Salt
1 (28-ounce) can chunky style crushed tomatoes
2 tablespoons horseradish
2 tablespoons Worcestershire, eyeball it
2 teaspoons hot sauce, eyeball it
2 ribs celery, finely chopped
4 shots ice cold vodka
1 teaspoon ground black pepper

Steps:

  • Squeeze half of the lemon over the shrimp and sprinkle them with a little salt. Mix together the remaining lemon juice, tomatoes, horseradish, Worcestershire, hot sauce, celery, vodka and pepper in a small pitcher. When ready to serve, pour the sauce into martini glasses. Hook the shrimp, 4 per glass, around edges. Make garnish wedges of lemons to hook on the edges of the glasses and serve.
  • TIP: Chill some martini glasses in your freezer the morning of your dinner club party to serve these cocktails.

BLOODY MARY SHRIMP COCKTAIL



Bloody Mary Shrimp Cocktail image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 15m

Yield 16 servings

Number Of Ingredients 9

1 cup ketchup
1/2 tablespoon prepared horseradish
1 teaspoon Worcestershire sauce
1/2 teaspoon soy sauce
1/2 teaspoon vodka
1/2 lemon, zested and juiced
Kosher salt and freshly ground black pepper
16 peeled and deveined cooked extra-large shrimp (about 1 pound), tail on
1/2 celery stalk, finely diced, plus 16 small celery stalks with leaves, for garnish

Steps:

  • Mix together the ketchup, horseradish, Worcestershire sauce, soy sauce, vodka and lemon zest and juice. Season with salt and pepper.
  • Transfer the sauce to 16 shot glasses, then top each with a shrimp and a sprinkle of diced celery. Place a celery stalk with leaves into each glass.

BLOODY MARY POACHED SHRIMP



Bloody Mary Poached Shrimp image

Shrimp is a must at any Southern gathering and this poached recipe is definitely a winner.

Provided by Sheri Castle

Time 8h40m

Number Of Ingredients 14

1 (32-oz.) bottle Bloody Mary mix, divided
2 ½ pounds medium peeled, deveined raw shrimp, tails optional
4 cups ice
½ cup cocktail sauce
⅓ cup (2⅔ oz.) vodka
⅓ cup olive oil
⅓ cup fresh lemon juice (from 2 lemons)
1 tablespoon hot sauce (such as Tabasco)
1 tablespoon Worcestershire sauce
1 teaspoon celery seeds
1 teaspoon 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

Steps:

  • 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.
  • 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.
  • 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.
  • 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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