Description

This Bloody Mary shrimp cocktail is a bold twist on the classic appetizer, pairing tender poached shrimp with a zesty, spicy cocktail sauce inspired by the iconic brunch drink.

Ingredients

2 lbs large or jumbo shrimp (16–20 count per pound), raw, shell-on, preferably deveined

8 cups water

1 lemon, halved

1/2 yellow onion, roughly chopped

3 cloves garlic, smashed

1 tablespoon whole black peppercorns

1 bay leaf

2 tablespoons kosher salt

For the Bloody Mary Cocktail Sauce:

1 cup ketchup

1/4 cup prepared horseradish (well-drained, not creamy)

2 tablespoons Worcestershire sauce

2 tablespoons fresh lemon juice (about 1/2 lemon)

1 teaspoon celery salt

1 teaspoon Tabasco sauce (or more to taste)

1/2 teaspoon freshly ground black pepper

2 tablespoons finely chopped celery (from the inner stalks)

For Garnish (optional): Celery stalks with leaves, lemon wedges, pimento-stuffed green olives, or pickled onions

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Instructions

Poach the Shrimp: In a large pot, combine water, lemon juice and halves, onion, garlic, peppercorns, bay leaf, and salt. Bring to a boil, then reduce heat and simmer for 15 minutes.
Prepare a large ice bath. Add shrimp to the simmering liquid and cook for 2–4 minutes until pink, opaque, and curled into a “C” shape.
Transfer shrimp immediately to the ice bath to stop cooking. Chill 5 minutes, then peel (leaving tails on for serving). Pat dry, cover, and refrigerate until ready to serve.
Make the Sauce: In a bowl, whisk together ketchup, horseradish, Worcestershire, lemon juice, celery salt, hot sauce, and pepper. Stir in chopped celery. Taste and adjust seasoning. Cover and refrigerate at least 30 minutes.
Serve: Arrange shrimp on a platter with cocktail sauce in the center. Garnish with celery stalks, lemon wedges, and olives or pickled onions if desired.

Notes

Add a splash of pickle juice to the sauce for extra tang.

Swap Tabasco for chipotle hot sauce for smokier flavor.

Grill shrimp instead of poaching for a different twist.

Keep shrimp on ice when serving at parties to ensure food safety.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Poaching
Cuisine: American

Nutrition

Serving Size: 4–5 shrimp with sauce
Calories: 150
Sugar: 6g
Sodium: 820mg
Fat: 2g
Saturated Fat: 0.5g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 1g
Protein: 25g
Cholesterol: 190mg