Best Sauteed Bloody Mary Shrimp Recipes

Bloody Mary Shrimp Cocktail image

Provided by Ree Drummond : Food Network

Time 15m

Yield 16 servings

Number Of Ingredients 9

1 cup ketchup
1/2 tablespoon prepared horseradish
1 teaspoon Worcestershire sauce
1/2 teaspoon soy sauce
1/2 teaspoon vodka
1/2 lemon, zested and juiced
Kosher salt and freshly ground black pepper
16 peeled and deveined cooked extra-large shrimp (about 1 pound), tail on
1/2 celery stalk, finely diced, plus 16 small celery stalks with leaves, for garnish

Steps:

Mix together the ketchup, horseradish, Worcestershire sauce, soy sauce, vodka and lemon zest and juice. Season with salt and pepper.
Transfer the sauce to 16 shot glasses, then top each with a shrimp and a sprinkle of diced celery. Place a celery stalk with leaves into each glass.

Bloody Mary Shrimp image

Provided by Shelley Wiseman

Yield Makes about 50 hors d'oeuvres

Number Of Ingredients 13

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
Equipment: Chinese soupspoons
Garnish: diced avocado (optional)

Steps:

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 soupspoon and arrange spoons on a platter.

Bloody Mary Poached Shrimp image

Provided by Sheri Castle

Time 8h40m

Number Of Ingredients 14

1 (32-oz.) bottle Bloody Mary mix, divided
2 ½ pounds medium peeled, deveined raw shrimp, tails optional
4 cups ice
½ cup cocktail sauce
⅓ cup (2⅔ oz.) vodka
⅓ cup olive oil
⅓ cup fresh lemon juice (from 2 lemons)
1 tablespoon hot sauce (such as Tabasco)
1 tablespoon Worcestershire sauce
1 teaspoon celery seeds
1 teaspoon black pepper
1 cup thinly sliced celery (from about 2 celery stalks)
1 cup thinly vertically sliced sweet onion (from 1 small onion)
Garnishes: celery leaves, lemon slices, lime slices, pickled okra, dilly beans, and/or pitted green olives

Steps:

Place 1 cup water and 3 cups of the Bloody Mary mix in a large saucepan; bring to a boil over high. Remove from heat. Add shrimp; cover and let stand until shrimp are barely opaque in centers, about 8 minutes. Immediately stir ice into shrimp mixture to stop cooking; let stand until shrimp are cool, about 5 minutes. Drain shrimp, and pat dry.
Stir together cocktail sauce, vodka, oil, lemon juice, hot sauce, Worcestershire, celery seeds, pepper, and remaining 1 cup Bloody Mary mix in a large bowl or a large heavy-duty ziplock plastic freezer bag.
Stir shrimp, sliced celery, and onion into cocktail sauce mixture. Cover (or seal bag), and place in refrigerator to marinate at least 8 hours or, preferably, up to 24 hours.
Transfer shrimp mixture to a large serving bowl. Top with desired garnishes, and serve immediately. (The dish can be made in advance. Store, covered, in refrigerator up to 3 days.)