BLOODY MARY SHRIMP COCKTAIL RECIPES

BLOODY MARY COCKTAIL RECIPE | ALLRECIPES

Bloody Mary Cocktail Recipe | Allrecipes image

This lively eye-opener adds a spicy kick to brunch.

Provided by Allrecipes

Categories Vodka Drinks

Total Time 5 minutes

Prep Time 5 minutes

Yield 1 cocktail

Number Of Ingredients 9

Ingredients

1 ½ cups ice cubes
4 fluid ounces tomato juice
1 ½ fluid ounces vodka
¼ fluid ounce fresh lemon juice
4 dashes hot pepper sauce (such as Tabasco®)
2 dashes Worcestershire sauce
1 pinch salt and ground black pepper
ice
1 stalk celery, for garnish

Steps:

Fill a pint glass or goblet with 1 1/2 cups ice. Set aside.
Combine tomato juice, vodka, lemon juice, hot pepper sauce, Worcestershire sauce, salt, black pepper, and 1 cup ice in a mixing glass. Stir until chilled and strain into ice-filled pint glass or goblet.
Garnish with a celery stalk.

Nutrition Facts : Calories 125.9 calories, CarbohydrateContent 7.1 g, FatContent 0.2 g, FiberContent 1.1 g, ProteinContent 1.3 g, SodiumContent 557.9 mg, SugarContent 5.1 g

BLOODY MARY POACHED SHRIMP | SOUTHERN LIVING

Bloody Mary Poached Shrimp | Southern Living image

Shrimp is a must at any Southern gathering and this poached recipe is definitely a winner.

Provided by Sheri Castle

Total Time 8 hours 40 minutes

Number Of Ingredients 14

Ingredients

1 (32-oz.) bottle Bloody Mary mix, divided
2 ½ pounds medium peeled, deveined raw shrimp, tails optional
4 cups ice
½ cup cocktail sauce
⅓ cup (2⅔ oz.) vodka
⅓ cup olive oil
⅓ cup fresh lemon juice (from 2 lemons)
1 tablespoon hot sauce (such as Tabasco)
1 tablespoon Worcestershire sauce
1 teaspoon celery seeds
1 teaspoon black pepper
1 cup thinly sliced celery (from about 2 celery stalks)
1 cup thinly vertically sliced sweet onion (from 1 small onion)
Garnishes: celery leaves, lemon slices, lime slices, pickled okra, dilly beans, and/or pitted green olives

Steps:

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.
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. (The dish can be made in advance. Store, covered, in refrigerator up to 3 days.)

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Make a Bloody Mary drink the right way for brunch, with plenty of horseradish, Worcestershire, hot sauce, citrus, and other flavorful odds and ends.
From esquire.com
Total Time 10 minutes
Category cocktail

Blend tomato juice, horseradish, Worcestershire, and celery seeds until smooth. Add hot sauce, lemon juice, lime juice, salt, and pepper, then blend. Adjust the mix depending on how spicy, salty, or citrusy you like it. Add 1 tbsp. vodka to stabilize the mix and keep the juices fresh, then blend. Combine 6-8 oz. of the mix with 2 oz. of vodka into a glass with ice. Pour back and forth into another glass 3 or 4 times to mix. Garnish with a celery stalk and a lime, or whatever else you feel like adding. Sky's the limit.

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BLOODY MARY CRUMPETS | JAMIE OLIVER RECIPES

From jamieoliver.com
Calories 311 calories per serving

This recipe works great as a stand-alone dish, but also as a component in Jamie’s Steak night from Together – see the full collection of menus here. GET AHEAD Lay out the salmon and cut out six pretty slices that you can wrap around 6 small sprigs of dill, discarding the tougher stalks. Roll them up for a 1980’s-style garnish, place on a plate, cover and return to the fridge. Very finely chop the rest of the salmon and place in a bowl with the cottage cheese. Pick, finely chop and add most of the remaining dill, then squeeze in the juice of 1 lemon and season to perfection, tasting and tweaking. Crack the eggs into a shallow bowl and whisk with the horseradish, ketchup, Worcestershire sauce and a pinch of black pepper. Cover both and refrigerate overnight. TO SERVE Place a large non-stick frying pan on a medium-high heat. Once hot, add 1 tablespoon of olive oil. Dunk the crumpets into the bowl of egg mixture, pressing lightly and turning to encourage them to soak up the mixture. Cook for 2 minutes on each side, or until golden (in batches, if needed). Alongside, place a medium non-stick pan on a high heat with the butter, prawns and a pinch of paprika. After a couple of minutes, add the shrimp to the prawns and toss for a minute, then squeeze in the juice of ½ a lemon and turn the heat off. Divide the crumpets between your plates, topping with the creamy salmon mixture. Spoon over the prawns and shrimp, add the smoked salmon rolls and remaining dill, then flick over an extra pinch of paprika, if you like. Serve with lemon wedges, for squeezing over. Delicious with champagne or whisky.

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BLOODY MARY SEAFOOD PLATTER | SEAFOOD RECIPES | JAMIE ...

I love this Bloody Mary and Marie Rose seafood mash-up – it looks and tastes super special.
From jamieoliver.com
Total Time 25 minutes
Cuisine british
Calories 119 calories per serving

1. Unclick and trim the romaine, radicchio, iceberg and chicory and spread them face up over a great big board to make receptacles for all the seafood.
2. Put a griddle pan on a high heat.
3. Halve, destone and peel the avocados (or use a spoon to scoop out the flesh), then cut into quarters. Dress with olive oil, sea salt and black pepper, then add to the hot griddle pan for around 4 minutes, turning as you go.
4. Toast the bread in and around the avocado pieces, flipping when charred to make beautiful croutons.
5. Scatter the prawns and shrimps in and around the little cups – try and treat all the cups in roughly the same way if you can, then wind and drape over pieces of the smoked salmon.
6. Transfer the hot avocado to the board, clank it up and divide it between the cups. Roughly dice the toasts into 1cm pieces, then sprinkle over the board.
7. Add the passata, mayo, Worcestershire sauce, Tabasco, celery salt, juice from 1 lemon and the horseradish to a blender along with a splash of whisky, brandy or vodka.
8. Add a pinch of salt and pepper, followed by a lug of extra virgin olive oil, then whiz together. Have a taste, and adjust the seasoning, if needed.
9. Pour the dressing in and around the cups and finish with a wodge of dill and some classic old-school cress ripped over.
10. Remove the yellow celery leaves from the centre of the celery heart (saving the sticks for another day), slice up the root, then cut off the upper yellow celery leaves and sprinkle these all over too.
11. Drizzle with extra virgin olive oil, dot the platter with wedges of lemon, and you’re done. Serve any extra sauce in a little bowl on the side.

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BLOODY MARY SEAFOOD PLATTER | SEAFOOD RECIPES - JAMIE OLIVER

1. Unclick and trim the romaine, radicchio, iceberg and chicory and spread them face up over a great big board to make receptacles for all the seafood.
2. Put a griddle pan on a high heat.
3. Halve, destone and peel the avocados (or use a spoon to scoop out the flesh), then cut into quarters. Dress with olive oil, sea salt and black pepper, then add to the hot griddle pan for around 4 minutes, turning as you go.
4. Toast the bread in and around the avocado pieces, flipping when charred to make beautiful croutons.
5. Scatter the prawns and shrimps in and around the little cups – try and treat all the cups in roughly the same way if you can, then wind and drape over pieces of the smoked salmon.
6. Transfer the hot avocado to the board, clank it up and divide it between the cups. Roughly dice the toasts into 1cm pieces, then sprinkle over the board.
7. Add the passata, mayo, Worcestershire sauce, Tabasco, celery salt, juice from 1 lemon and the horseradish to a blender along with a splash of whisky, brandy or vodka.
8. Add a pinch of salt and pepper, followed by a lug of extra virgin olive oil, then whiz together. Have a taste, and adjust the seasoning, if needed.
9. Pour the dressing in and around the cups and finish with a wodge of dill and some classic old-school cress ripped over.
10. Remove the yellow celery leaves from the centre of the celery heart (saving the sticks for another day), slice up the root, then cut off the upper yellow celery leaves and sprinkle these all over too.
11. Drizzle with extra virgin olive oil, dot the platter with wedges of lemon, and you’re done. Serve any extra sauce in a little bowl on the side.

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From foodnetwork.com
Reviews 5
Total Time 5 minutes
Cuisine american

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From tasteofhome.com
Reviews 4.5
Total Time 10 minutes
Calories 180 calories per serving

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From foodnetwork.com
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Reviews 4.9
Total Time 10 minutes
Category Drinks
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Calories 33 kcal per serving

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