Bloody Mary Shrimp Pasta My Way Recipes

BLOODY MARY PENNE WITH PARSLEY BREADCRUMBS

Steps:

• Cook the pasta in a pan of boiling, salted water for about 2-3 minutes less than the packets instructions - you want it to be very al-dente, as you're going to carry on cooking it in the pasta sauce. Set aside, reserving 50ml (scant 1/4 cup) of the cooking water.
• While the pasta is cooking, heat 1 tbsp extra virgin olive oil in a large non-stick pan over a medium high heat. Once it is hot, add the breadcrumbs and fry for a few minutes until all the oil is absorbed and the breadcrumbs are golden. Remove from the heat, stir in the parsley, and remove the breadcrumbs from the pan.
• Wipe the pan clean with a piece of kitchen paper before making the sauce. Heat 1/2 tbsp of light oil and gently fry the onion until just soft and starting to brown a little around the edges. Stir in the golden caster sugar, celery salt, garlic, Worcestershire Sauce and Tabasco.
• Add the vodka or gin. Standing well back, using a long kitchen match set fire to the pan. Don't be frightened of the flames; there will not be any smoke, your food won't burn, and it will go out of it's own accord once all of the alcohol has been burnt off.
• Stir in the chopped tomatoes. Use the set aside pasta water to swill any remaining juices out of the can, and reduce the heat to low. Allow the sauce to simmer for 5 minutes before stirring in the drained penne. Cook until the pasta is tender and the sauce has thickened to coat the pasta.
• Serve divided between two warm bowls, topped with an extra-generous sprinkling of parsley breadcrumbs.

SAUTEED BLOODY MARY SHRIMP

Steps:

• Combine tomato juice and 2 tablespoons Bloody Mary spice mix in a large jar with a lid and shake vigorously for 15 seconds. Set aside.
• Heat oil lin a large pan over medium heat. Add water chestnuts, scallions, jalapeno pepper, garlic, and about 2/3 the Bloody Mary-tomato juice mixture. Cook 2 minutes.
• Place shrimp in a bowl and sprinkle with remaining Bloody Mary spice mix. Add them to the pan with the tomato juice mixture. Cook and stir until shrimp are opaque and curl slightly, 2 to 3 minutes.

BLOODY MARY SHRIMP COCKTAIL

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 SHRIMP AND PASTA SALAD

Steps:

• Pour pasta (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta. Rinse with cold water; drain well.
• Meanwhile, in large bowl, stir together seasoning (from Suddenly Salad box), Bloody Mary mix and vodka until blended. Stir in cooked pasta, shrimp, cucumber and bell pepper. Cover and refrigerate 1 hour.
• To serve, place lemon and lime slices, mushrooms and olives on wooden skewers. Serve salad with skewers, beef jerky and celery sticks.

SHRIMP WITH SPICY BLOODY MARY SAUCE

Steps:

• Freeze a stainless steel bowl while preparing the shrimp and sauce.
• In medium saucepan, combine water, wine, vinegar, lemon juice, red pepper flakes and salt; bring to a gentle simmer over medium heat. Add shrimp; cook 3 to 4 minutes or until shrimp turn pink. Strain; place shrimp in ice chilled bowl to cool. Cover and refrigerate until ready to serve.
• Place all sauce ingredients except vodka in food processor or blender; process until sauce is almost smooth. Stir in vodka. Refrigerate at least 30 minutes. (Shrimp and sauce can be prepared up to 1 day ahead.) Serve shrimp with sauce.

BLOODY MARY SHRIMP

Steps:

• Sauté the shallot and tomatoes in a tablespoon of butter or oil of your choice.
• When the shallot is soft add the garlic and sauté for another 30 seconds.
• Add the Bloody Mary mix, vodka, heavy cream and worcestershire sauce.
• Whisk and reduce the sauce by half over low-med heat (about 15 minutes).
• Add the peeled shrimp and cook for another 5 minutes or until the shrimp are cooked through.
• Add the scallions and salt and pepper.
• Serve over creamy polenta, cheesy grits, fluffy rice, pasta or nothing at all.

BLOODY MARY SHRIMP PASTA SALAD RECIPE

Steps:

• For complete instructions, visit the original site at http://wonkywonderful.com/bloody-mary-shrimp-pasta-salad/

BLOODY MARY SHRIMP

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.

BLOODY MARY SHRIMP & PASTA - MY WAY

Steps:

• Cook pasta according to directions: drain and keep warm. Saute shrimp with garlic & chives in olive oil 10 minutes. Add mushrooms and olives and continue sautéing for 10 minutes. Add bloody Mary mix and pasta and simmer 10 minutes. Add shredded cheese and cook till melted. Serve with fresh French bread.

BLOODY SHRIMP

Steps:

• In a large bowl, mix together the Bloody Mary mix, hot pepper sauce, and lemon juice. Stir in the shrimp and halibut chunks. Let marinate for 10 to 15 minutes.
• Preheat a grill for high heat. Place a grill pan over the grilling surface, or you may use a heavy sheet of foil that has holes poked in it with a fork.
• Drain the shrimp and halibut in a colander, discarding the marinade. Grill for 10 to 15 minutes, stirring occasionally, until the seafood is browned and opaque.