Bloody Mary Shrimp Cocktail


This cocktail treat is a tasty marriage of two of my favorites, shrimp, and Bloody Marys.


1 lemon, juiced, plus lemon wedges for garnish
16 jumbo shrimp, cooked and cleaned
1 (28-ounce) can chunky style crushed tomatoes
2 tablespoons horseradish
2 tablespoons Worcestershire, eyeball it
2 teaspoons hot sauce, eyeball it
2 ribs celery, finely chopped
4 shots ice cold vodka
1 teaspoon ground black pepper


Squeeze half of the lemon over the shrimp and sprinkle them with a little salt. Mix together the remaining lemon juice, tomatoes, horseradish, Worcestershire, hot sauce, celery, vodka and pepper in a small pitcher. When ready to serve, pour the sauce into martini glasses. Hook the shrimp, 4 per glass, around edges. Make garnish wedges of lemons to hook on the edges of the glasses and serve.

Tip: Chill some martini glasses in your freezer the morning of your party to serve these cocktails.

Recipe from Rachel Ray’s 30 Minute Meals.

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