BLOODY MARY SHRIMP SHOOTERS
Steps:
- PREPARE SHRIMP: 1. Bring a lg. saucepan of salted water (2 Tbls. salt for 2 qts. water) to a boil. Add shrimp, then remove from head and let stand in water until cooked through ... about 5 min. 2. Drain in a colander and cool to room temp ... about 30 min. 3. Cut shrimp into thirds/quarters and transfer to a lg. bowl w/ celery and scallions. MAKE SAUCE: 1. Whisk together all sauce ingredients w/ 1/4 tsp. pepper + 3/4 tsp. salt (or to taste). 2. Just before serving stir sauce into shrimp mixture. Add extra vodka to correct consistency. SERVE: 1. Spoon 2-3 shrimp pieces w/ vegetables and sauce into shot glasses. Fill multiple shot glasses. 2. Set up serving bowl w/ serving spoon and stacked shot glasses ... allowing guests to self-serve.
PICKLED SHRIMP AND VEGETABLES
Provided by Gina Marie Miraglia Eriquez
Categories Soup/Stew Citrus Garlic Onion Shellfish Vegetable Side Marinate Summer Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 15
Steps:
- Make marinade:
- Finely grate 3 tablespoons lemon zest using small holes of a box grater, then squeeze 3/4 cup juice from lemons. Transfer zest and juice to a large bowl and add vinegar, oil, sugar, red-pepper flakes, 2 tablespoons kosher salt, 2 tablespoons pickling spices, 1 tablespoon fennel seeds, and two thirds of garlic, whisking until combined well.
- Cook vegetables and shrimp:
- Bring a 6- to 8-quart pot of water to a boil with remaining 2 tablespoons kosher salt, 2 tablespoons pickling spices, 1 tablespoon fennel seeds, remaining one third of garlic, and bay leaves.
- Meanwhile, quarter fennel bulb lengthwise and cut crosswise into 1/4-inch-thick slices. Add sliced fennel to boiling water and cook, stirring occasionally, 3 minutes, then transfer with a slotted spoon to marinade. Return water to a boil, then add celery and cook, stirring occasionally, 1 minute. Transfer celery with a slotted spoon to marinade. Return water to a boil, then add onion and cook, stirring occasionally, 2 minutes. Transfer onion with a slotted spoon to marinade. Return water to a boil and cook shrimp, stirring occasionally, until just cooked through (no longer translucent inside), about 1 1/2 minutes, then transfer with a slotted spoon to marinade. Stir shrimp and vegetables until coated well.
- When shrimp and vegetables have cooled to room temperature, transfer to a large airtight container and marinate, chilled, stirring once or twice, until shrimp is pickled and flavors have developed, at least 8 hours. Season with salt and pepper and transfer shrimp and vegetables to a platter with a slotted spoon and drizzle shrimp with some of marinade. Stir in parsley just before serving.
BLOODY MARY SOUP
After entertaining, I had leftover Bloody Mary mix. I added chicken broth and veggies to come up with a blockbuster soup. Make it with your favorite mix. -Joanna Johnson, Flower Mound, Texas
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, heat oil over medium-high heat. Add onion and pepper; cook and stir until vegetables are tender, 8-10 minutes. Add garlic; cook until fragrant, about 30 seconds. Stir in tomatoes; cook 2 minutes., Add next six ingredients; bring to a boil. Reduce heat; simmer, covered, 10 minutes., Stir in spinach; cook until it wilts, about 5 minutes. Soup will be chunky. Serve immediately with additional Worcestershire and hot pepper sauce. If desired, add olives to resemble eyes.
Nutrition Facts : Calories 64 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 805mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
HOT BLOODY MARY SOUP
Adapt a creamy tomato soup recipe by adding all the spicy ingredients of a peppery bloody mary cocktail
Provided by Sarah Cook
Categories Dinner, Soup
Time 15m
Number Of Ingredients 18
Steps:
- Reheat the tomato soup. Mix the celery salt and seeds in a small jar. Crush all the peppercorns together using a pestle and mortar. Assemble a tray of all the ingredients to garnish, with the celery mix, crushed pepper mix, Worcestershire sauce, Tabasco, vodka and lemon wedges.
- Ladle the soup into bowls and let everyone spice it up to their liking.
- Reheat the tomato soup. Mix the celery salt and seeds in a small jar. Crush all the peppercorns together using a pestle and mortar. Assemble a tray of all the ingredients to garnish, with the celery mix, crushed pepper mix, Worcestershire sauce, Tabasco, vodka and lemon wedges.
- Ladle the soup into bowls and let everyone spice it up to their liking.
Nutrition Facts : Calories 304 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 18 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 6.9 milligram of sodium
BLOODY MARY SHRIMP
Provided by Shelley Wiseman
Categories Vodka Onion Christmas Cocktail Party New Year's Eve Horseradish Lemon Shrimp Celery Winter Boil Gourmet
Yield Makes about 50 hors d'oeuvres
Number Of Ingredients 13
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.
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- Toss shrimp with 1 tablespoon lemon juice in large bowl. Thread 1 shrimp and 1 vegetable on toothpick. Repeat with remaining shrimp and vegetables. Cover and refrigerate until ready to serve.
- Place tomatoes with juice, green onions, 1/2 cup broth, Worcestershire sauce, vodka, horseradish, celery salt, and remaining 1 tablespoon lemon juice in blender. Cover; blend until smooth. If mixture is too thick, thin with additional broth by tablespoonfuls. Season Bloody Mary mixture to taste with salt and pepper. Transfer to pitcher. DO AHEAD: Skewers and soup can be made 1 day ahead. Cover and chill.
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