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NEW Red White Blue Fish

NEW Basstacular

NEW Brookie

Bohemian Brown Trout

Cosmo Coho

Dolly Vee

Groovy Grayling

Kaleido King

Radical Red Fish

Totally Tarpon

Troutrageous Rainbow

Beauty and the Bonefish

Bloody Mary Shrimp Recipe

YIELD: Makes about 50 hors d’oeuvres




For 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 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

• Garnish: diced avocado (optional)


Prepare shrimp:

Bring a large saucepan of salted water (2 tablespoons salt for 2 quarts water) to a boil.

Add shrimp, then remove from heat and let stand in water until cooked through, about 5 minutes. Drain in a colander and cool to room temperature, about 30 minutes. Cut shrimp into thirds and transfer to a large bowl with celery and scallions.

Make sauce:

Whisk together all sauce ingredients, 1/4 teaspoon pepper, and 3/4 teaspoon salt, or to taste.

Just before serving, stir sauce into shrimp mixture. Spoon 2 shrimp pieces with vegetables and sauce into each soup spoon and arrange spoons on a platter.

Cooks’ notes:

Shrimp can be cooked and tossed with vegetables 4 hours ahead, then chilled in a sealed bag. Bring to room temperature, about 30 minutes, before tossing with sauce. Sauce can be made 1 day ahead and chilled, covered.

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