BLOODY MARY SHRIMP

Bloody Mary Shrimp image

Provided by Vicki Butts (lazyme)

Time 35m

Number Of Ingredients 13

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FOR SHRIMP:
1 lb medium shrimp in shell, peeled and deveined
1 1/2 c celery, thinly sliced (3-4 ribs)
1 c scallions, thinly sliced (about 6)
FOR SAUCE:
1/2 c ketchup
1/4 c vodka (preferably absolut peppar)
1/4 c fresh lemon juice
2 Tbsp bottled horseradish, not drained
1 tsp worcestershire sauce
1 tsp tabasco
FOR GARNISH:
diced avocado, optional

Steps:

1. 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.
2. Make sauce: Whisk together all sauce ingredients, 1/4 teaspoon pepper, and 3/4 teaspoon salt, or to taste.
3. Just before serving, stir sauce into shrimp mixture. Spoon 2 shrimp pieces with vegetables and sauce into each soup spoon and arrange spoons on a platter.
4. Shrimp can be cooked and tossed with vegetables 4 hours ahead, then chilled in a sealed bag. Bring to room temperature, about 30 minutes, before tossing with sauce. Sauce can be made 1 day ahead and chilled, covered.