Bloody Shrimp Recipes

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.

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:

• 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.

BLOODY MARY SHRIMP

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 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.

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 SHRIMP DIP

Steps:

• 1. In a medium bowl, mix together cream cheese and mayonnaise until smooth.
• 2. Add all remaining ingredients except shrimp and mix until combined; gently fold in shrimp.
• 3. Cover and refrigerate overnight before serving.
• 4. Serve with crackers or vegetables.

BLOODY MARY SHRIMP COCKTAIL

Steps:

• 1 pound large shrimp, peeled and deveined
• Place 6 cups of water in a medium saucepan. Add lemon halves, white wine, bay leaf, peppercorns and salt, to taste. Bring to a boil and add the shrimp. Cook for 1 minute or until the shrimp turn pink. Immediately plunge shrimp into a bowl of ice water to stop the cooking process. Strain the shrimp and place into a bowl in the refrigerator until ready to use. In a large pitcher, mix 1-ounce vodka for every 6 ounces Bloody Mary mix. Season with cracked pepper, hot sauce, Worcestershire sauce, olive juice and shake. Serve in decorative glasses with skewered shrimp as garnish.

BLOODY BRAIN

Steps:

• Arrange shrimp in a 6 1/2- to 7-cup brain-shaped mold with tails facing upwards in vertical rows.
• Fill a glass bowl with 1 2/3 cups cold water; sprinkle gelatin over water and let stand 5 minutes. In a small saucepan, cook gelatin mixture over medium-low heat, stirring constantly, until gelatin has dissolved. Whisk in lemon juice, horseradish, salt, Old Bay, and cayenne pepper until well combined.
• Pour gelatin mixture over shrimp in mold. Cover with plastic wrap, pressing down on the surface. Fit a plate into mold and weight with cans. Refrigerate until set, about 5 hours. Invert mold onto a serving platter; serve with cocktail 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

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.