A chilled shrimp cocktail with the flavors of a bloody Mary. *Please keep in mind this sauce DOES NOT get cooked, so the alcohol remains. Recipe is not suitable for those under legal drinking age, unless the vodka is omitted.
Author: Melissa Slyh
Recipe type: Appetizer
Serves: 4 servings
Ingredients
Shrimp Ingredients:
1 lb fresh large shrimp, peeled and deveined
½ tsp salt
½ tsp ground black pepper
½ tsp granulated garlic
¼ tsp dried dill
½ tsp dried basil
Juice of ½ lemon
Cocktail Sauce Ingredients:
1 cup canned crushed tomato
¼ tsp celery salt
Juice of ½ lemon
½ tsp hot sauce
2 tbsp or 1 oz vodka
1 tsp sugar
2 tbsp prepared horseradish
¼ tsp Worcestershire sauce
1 tbsp honey
¼ tsp salt
¼ tsp ground white pepper
2 tsp vinegar
*Please keep in mind this sauce DOES NOT get cooked, so the alcohol remains. Recipe is not suitable for those under legal drinking age, unless the vodka is omitted.
Instructions
Shrimp:
Combine the salt, pepper, granulated garlic, dill, and basil in a small mixing bowl. Stir to combine.
Drizzle the lemon juice over the shrimp. Gently toss the lemon coated shrimp with the seasonings.
Using a vegetable steamer, according to manufacturer instruction, steam the shrimp until they are pink and opaque.
Shock the shrimp in an ice water bath, to stop the cooking and to cool the shrimp. Only leave in for about 30 seconds.
Transfer the shrimp to storage container and cover. Refrigerate for up to 24 hours before serving.
Serve with the prepared cocktail sauce.
Cocktail Sauce:
Combine all ingredients in a bowl, and stir to combine.
Cover the bowl with a lid or plastic wrap, and refrigerate for at least 2 hours and up to 24 hours before serving.
Serve the cocktail sauce with the chilled, steamed shrimp.
Recipe by Slyh in the Kitchen at https://www.slyhkitchen.com/2015/06/24/bloody-mary-shrimp-cocktail/