Fishe Recipe
Bloody Mary Shrimp for a Crowd
Bloody Mary shrimp make a bold, crowd-ready appetizer. This recipe turns tender shrimp, crisp celery, scallions, and a lively vodka-spiked sauce into about 50 hors d’oeuvres.
With 35 minutes of active time and make-ahead options for both the shrimp mixture and sauce, it is an easy appetizer to prepare before guests arrive.
In This Recipe
Recipe Card
Bloody Mary Shrimp at a Glance
Yield
About 50 hors d’oeuvres
Active Time
35 minutes
Total Time
1 hour
Ingredients
For the Shrimp
- 1 pound medium shrimp in shell, peeled and deveined
- 1 1/2 cups thinly sliced celery (3 to 4 ribs)
- 1 cup thinly sliced scallions (about 6)
For the Sauce
- 1/2 cup ketchup
- 1/4 cup vodka (preferably Absolut Peppar)
- 1/4 cup fresh lemon juice
- 2 tablespoons bottled horseradish (not drained), or to taste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Tabasco
- 1/4 teaspoon pepper
- 3/4 teaspoon salt, or to taste
- Diced avocado for garnish, optional
Instructions
- Bring the salted water to a boil. Add 2 tablespoons salt to 2 quarts water in a large saucepan and bring it to a boil.
- Cook the shrimp gently. Add the shrimp, remove the saucepan from the heat, and let the shrimp stand in the hot water until cooked through, about 5 minutes.
- Cool and combine. Drain the shrimp in a colander and cool to room temperature, about 30 minutes. Cut the shrimp into thirds, then transfer them to a large bowl with the celery and scallions.
- Make the sauce. Whisk together the ketchup, vodka, lemon juice, horseradish, Worcestershire sauce, Tabasco, pepper, and salt.
- Finish just before serving. Stir the sauce into the shrimp mixture. Spoon 2 shrimp pieces with vegetables and sauce into each soup spoon, then arrange the spoons on a platter.
Make-Ahead Notes
Prepare the shrimp mixture up to 4 hours ahead. Keep it chilled in a sealed bag, then bring it to room temperature for about 30 minutes before adding the sauce.
The sauce can be made 1 day ahead and chilled in a covered container. Combine the sauce and shrimp mixture just before serving.
Frequently Asked Questions
How many hors d’oeuvres does this recipe make?
The recipe yields about 50 hors d’oeuvres.
Can the shrimp mixture be prepared ahead?
Yes. Cook the shrimp and toss them with the celery and scallions up to 4 hours ahead, then keep the mixture chilled in a sealed bag.
Can the sauce be made ahead?
Yes. Make the sauce up to 1 day ahead and keep it chilled in a covered container.
When should the sauce be added?
Add the sauce just before serving so the shrimp and vegetables are freshly coated.
Original Recipe Source
Where This Recipe Came From
This recipe was originally shared from Epicurious.
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