Bloody Mary Pickled Shrimp

🍤 BLOODY MARY PICKLED SHRIMP

Makes: About 4–6 appetizer servings

Refrigerate: Overnight before serving

SHRIMP

1 lb medium shrimp, peeled and deveined

2 bay leaves

1 tsp black peppercorns

½ tsp celery seed

1 Tbsp Cape Breton COAL Seasoning 

BLOODY MARY PICKLING MIX

1 cup Clamato juice

½ cup tomato juice

½ cup finely diced onion

2 celery stalks, thinly sliced

1 cup cherry tomatoes, halved

2 Tbsp prepared horseradish

1½ Tbsp Worcestershire sauce

2 Tbsp hot sauce, or to taste

¼ cup pickle brine

2 Tbsp olive brine

Juice of 1 lemon

1 tsp cracked black pepper

½ tsp celery seed

½ tsp Cape Breton COAL Seasoning 

2 Tbsp chopped fresh parsley

OPTIONAL — FOR THE "BLOODY MARY" PART

¼ cup vodka

DIRECTIONS

1. Cook the shrimp

Bring about 2 quarts of water to a boil with the bay leaves, peppercorns, celery seed and seasoning.

Add the shrimp and cook just until pink and firm, about 1–2 minutes depending on size.

Immediately drain and rinse under cold water to stop the cooking.

2. Make the Bloody Mary mixture

In a saucepan, sauté the onion and celery for about 5 minutes.

Add the cherry tomatoes and cook another 3–4 minutes.

Remove from the heat.

Stir in the Clamato, tomato juice, horseradish, Worcestershire, hot sauce, pickle brine, olive brine, lemon juice, black pepper, celery seed and seasoning.

Let the mixture cool completely.

3. Put it together

Place the cold shrimp in a clean glass container.

Pour the Bloody Mary mixture over them.

If using vodka, stir it in now.

Cover and refrigerate overnight.

4. Serve

Spoon the shrimp into a small bowl or cocktail glass with some of the Bloody Mary mixture.

Garnish with:

celery

olives

lemon wedges

pickled green beans

pickled onions

a little fresh parsley

And yes... you can drink the leftover Bloody Mary juice. 😄

Follow us on Facebook 

Mitch & Tonya’s Spice Cabinet