Bloody Mary Poached Shrimp
This is a super easy shrimp recipe that is best when made a day in advance, making Bloody Mary Poached Shrimp perfect for summer entertaining. A quick poach in a mixture of pre-made Bloody Mary mix and vodka, gets the party started. After the shrimp are cooked and cooled they are left to sit in a flavorful marinade until ready to serve. Optional garnishes include anything you’d thread on a skewer for a Bloody Mary cocktail. I choose, lemon slices and pimento stuffed olives but feel free to add pepperoncini, pickled okra, dilly beans, lime…let your imagination run wild.
Bring a bowl of these pickled shrimp to your next potluck and watch them disappear. Enjoy!
Bloody Mary Poached Shrimp
Ingredients
- 1 32-oz bottle Bloody Mary mix divided
- 2 1/2 lbs medium-large peeled, deveined raw shrimp tails optional
- 4 c ice
- 1/2 c cocktail sauce
- 1/3 c vodka
- 1/3 c olive oil
- 1/3 c fresh lemon juice from 2 lemons
- 1 Tbls hot sauce such as Tabasco
- 1 Tbls Worcestershire sauce
- 1 tsp celery seeds
- 1 tsp black pepper
- 1 c thinly sliced celery from about 2 celery stalks
- 1 c thinly vertically sliced sweet onion
- celery leaves, lemon slices, lime slices, pickled okra, dilly beans, and/or pitted green olives optional garnishes
Instructions
Cook Shrimp
- Place 1 cup water and 3 cups of the Bloody Mary mix in a large saucepan; bring to a boil over high.
- Remove from heat. Add shrimp; cover and let stand until shrimp are barely opaque in centers, about 8 minutes.
- Immediately stir ice into shrimp mixture to stop cooking; let stand until shrimp are cool, about 5 minutes. Drain shrimp, and pat dry.
Prepare Marinade
- Stir together cocktail sauce, vodka, oil, lemon juice, hot sauce, Worcestershire, celery seeds, pepper, and remaining 1 cup Bloody Mary mix in a large bowl or a large heavy-duty ziplock plastic freezer bag.
- Stir shrimp, sliced celery, and onion into cocktail sauce mixture. Cover (or seal bag), and place in refrigerator to marinate at least 8 hours or, preferably, up to 24 hours.
- Transfer shrimp mixture to a large serving bowl. Top with desired garnishes, and serve immediately.
Notes
The dish can be made in advance. Store, covered, in refrigerator up to 3 days.