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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.