Who doesn't love a spicy, delicious Bloody Mary? And who doesn't love ice cold shrimp dipped in cocktail sauce? What we are going to do here is marry the two to create one spectacular hors d'oeuvre: Bloody Mary Shrimp.
This is really quite simple. First, we are going to boil our shrimp for three minutes in a spicy broth and then stick 'em back in the fridge to chill. Then we are going to make our Bloody Mary Cocktail Sauce, the star of which is...wait for it...Vodka! This Byerly's recipe makes twelve servings.
FOR THE SHRIMP
10 cups of water
2 cups of white wine
1 tablespoon yellow mustard seeds
4 bay leaves
8 strips lemon zest
1/2 teaspoon red pepper flakes
2 teaspoons cracked black pepper
1 tablespoon salt
1 1/2 pounds shrimp (21-25 to a pound), peeled and with tails on
- Combine first 8 ingredients in a large pot. Bring to a boil, then simmer 20 minutes.
- Return broth to a boil. Add shrimp and cook for 3 minutes.
- Strain shrimp and lay shrimp out on a large sheet pan to cool quickly. Then refrigerate until serving.
FOR THE BLOODY MARY COCKTAIL SAUCE
3/4 cup ketchup
1/2 cup Sriracha Chili Sauce
2 tablespoons horseradish
1/2 teaspoon ground chipotle
1 tablespoon lemon juice
2 tablespoons vodka (or more to taste...and don't be shy)
- Mix all ingredients and chill for one hour. Then serve.
Pairing: An ice cold Pilsner