This Bloody Mary Poached Shrimp recipe combines the bold flavors of a classic Bloody Mary cocktail with tender, juicy shrimp. It’s a zesty and slightly spicy appetizer, perfect for seafood lovers!
Ingredients:
For the Poaching Liquid:
- 4 cups tomato juice
- 1 cup vodka (optional, can substitute with extra tomato juice)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce (such as Tabasco)
- 1 teaspoon celery salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon Old Bay seasoning (optional)
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 teaspoon horseradish (optional, for extra kick)
For the Shrimp:
- 1 lb large shrimp, peeled and deveined (leave tails on for presentation)
- Ice water (for chilling the shrimp)
For Garnish:
- Celery leaves or chopped parsley
- Lemon wedges
- Extra hot sauce (optional)
Instructions:
Prepare the Poaching Liquid:
- In a large saucepan, combine tomato juice, vodka (if using), Worcestershire sauce, hot sauce, celery salt, black pepper, smoked paprika, Old Bay seasoning, lemon juice, garlic, and horseradish.
- Bring to a gentle simmer over medium heat.
Poach the Shrimp:
- Add the shrimp to the simmering liquid and cook for 2-3 minutes, or until they turn pink and opaque.
- Remove shrimp using a slotted spoon and immediately place them in ice water to stop cooking.
Serve:
- Drain and pat the shrimp dry.
- Arrange on a serving platter with lemon wedges and celery leaves.
- Drizzle with a bit of extra hot sauce if desired.
Tips:
- Serve with Bloody Mary cocktail sauce by mixing ketchup, horseradish, Worcestershire sauce, and hot sauce.
- Use extra-large shrimp for a more impressive presentation.
- For a smoky flavor, grill the shrimp instead of poaching.
