BLOODY MARY SHRIMP COCKTAIL (BETTY CROCKER)
This is so much better than throwing together cooked and peeled shrimp with cocktail sauce as an appetizer. I have taken this to many adult gatherings and it has been a hit. Very easy to make as well. An oversized martini or margarita glass is the perfect serving dish for this updated shrimp cocktail.
Provided by Ann Cecile
Categories Beginner Cook
Time 3h
Yield 10-15 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 69.3, Fat 1.2, SaturatedFat 0.1, Cholesterol 86, Sodium 477.7, Carbohydrate 1.5, Fiber 0.2, Sugar 0.7, Protein 9.4
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