Best Bloody Mary 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.

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 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 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.

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 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 MARY SHRIMP COCKTAIL "CEVICHE"

Steps:

• In a ziptop bag, combine the shrimp with the bloody Mary mix, 1 teaspoon of the celery salt and half of the lime juice. Cover and refrigerate for 3 to 4 hours.
• Cook the frozen rice according to the package instructions. Cool to room temperature.
• Drain the shrimp and reserve 2 tablespoons of the liquid. Transfer the shrimp and the reserved liquid to a medium bowl. Add the cilantro, red onion, avocado, remaining 1/2 teaspoon celery salt, remaining lime juice, a few dashes of hot sauce if desired and salt and pepper to taste. Serve in bowls over the rice with plantain chips.

BLOODY MARY SOUP SHOTS WITH SHRIMP AND PICKLED VEGETABLES

Steps:

• Toss shrimp with 1 tablespoon lemon juice in large bowl. Thread 1 shrimp and 1 vegetable on toothpick. Repeat with remaining shrimp and vegetables. Cover and refrigerate until ready to serve.
• Place tomatoes with juice, green onions, 1/2 cup broth, Worcestershire sauce, vodka, horseradish, celery salt, and remaining 1 tablespoon lemon juice in blender. Cover; blend until smooth. If mixture is too thick, thin with additional broth by tablespoonfuls. Season Bloody Mary mixture to taste with salt and pepper. Transfer to pitcher. DO AHEAD: Skewers and soup can be made 1 day ahead. Cover and chill.
• Pour Bloody Mary mixture into shot glasses or small glasses. Garnish each with shrimp-vegetable skewer. Serve remaining Bloody Mary mixture and shrimp-vegetable skewers alongside.

BLOODY MARY SHRIMP COCKTAIL SAUCE

Steps:

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

BLOODY MARY SHRIMP COCKTAIL

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.

SHRIMP COCKTAIL WITH SPICY BLOODY MARY SAUCE

Steps:

• Combine horseradish, Worcestershire sauce, celery seeds, red pepper flakes, cocktail sauce and vodka.
• Mix well and chill.
• Meanwhile, in a small saucepan, heat wine, lemon juice and red pepper flakes.
• Bring to a boil, then reduce to a simmer.
• Poach shrimp just until pink and curled, about 3 to 4 minutes.
• Place on ice and refrigerate.
• When completely chilled, season lightly with salt and serve with sauce.

FROZEN BLOODY MARY SHRIMP COCKTAIL

Steps:

• Make the Bloody Mary: Put into a pitcher the lemon and lime wedges, horseradish, celery seed, cilantro, Worcestershire, and hot sauce. Muddle these ingredients by smashing them together with a wooden spoon. Pour in the juice and the vodka; stir, taste, and season with salt and pepper. Serve on the rocks as a beverage or pour into the molds and place in the freezer for 4 hours or overnight.
• Poach the shrimp: Put the onion, lemon, bay leaves, and peppercorns into a medium size pot and fill it with water. Bring to a boil, add the shrimp, reduce the heat, and simmer until the shrimp are cooked through, about 5 minutes. Drain and refrigerate. When they are cool enough to handle, peel and devein them.
• Make the dressing: In a bowl combine the creme fraiche, mustard, horseradish, lemon juice, lime juice, chervil, and chives. Taste and adjust seasoning with salt and pepper.
• Serve: Unmold a Frozen Bloody Mary onto a chilled salad plate. Toss the shrimp with the dressing and divide them among the plates. Garnish with watercress and a lemon wedge; drizzle over a few drops of olive oil

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 COCKTAIL IN CHINESE SOUP SPOONS(AMUSE BOUCHE)

Steps:

• Whisk the tomato paste and water in a measuring cup until smooth (the mixture should be of a somewhat thick consistency). Add the vodka, lemon juice, horseradish, and sugar. Season to taste with the salt, pepper, and cayenne.
• Serve individually in 16 porcelain Chinese soup spoons by adding about a 1/2 tablespoon of sauce into each spoon, topped with a shrimp and a jalapeno slice, if desired. Serve chilled.

BLOODY MARY SHRIMP COCKTAIL

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.

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 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 & 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 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 SHRIMP COCKTAIL (BETTY CROCKER)

Steps:

• Arrange shrimp in a single layer in shallow rectangular glass or plastic dish so the shrimp rest in the marinate. Actually a gallon ziplock bag works fine - but marinate must cool prior to combining.
• 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 marinate over shrimp, cover, refrigerate, but not more than 3 hours as tomato juice will begin to tough shrimp if left longer.
• 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.
• Serve with sauce and toothpicks.