Bloody Mary Shrimp Cocktail

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My Bloody Mary Shrimp Cocktail is a beautiful marriage between the two classics. Shrimp swim in a bright, bold sauce made with ketchup, horseradish, Worcestershire, and tons of spices. Garnished with celery leaves, and you’ve got an appetizer guests will gather around all evening!

Prep Time15

Cook Time2

Defrosting Time30

Total Time47

Course: Appetizer

Cuisine: American

Diet: Low Fat

Servings: servings

Calories: 69kcal

Author: Sara Ayesh

Ingredients

1 lb frozen shrimp cooked, deveined, and peeled with the tail on
½ cup ketchup
1 teaspoon Old Bay seasoning
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon salt
2 teaspoon prepared horseradish
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon vodka optional
½ teaspoon celery salt
1 teaspoon Frank's hot sauce
¼ tsp freshly cracked black pepper
celery leaves or thin stalks, cornichons to garnish

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Instructions

Defrost the shrimp by leaving the bag of frozen shrimp in the fridge overnight. If you are in a time crunch you can place the sealed bag of shrimp in a bowl and covering it with cool water for 20-30 minutes.
Prepare the sauce by mixing together the ketchup, horseradish, lemon juice, Worcestershire sauce, vodka, celery salt, hot sauce, and pepper. Stir well then cover the bowl and place in the fridge.
When the shrimp is defrosted, remove it from the bag and season it with old bay, garlic powder, paprika, salt, and pepper.
Heat a grill pan over medium heat and grill the shrimp for 1 minute on each side.
Garnish the shrimp with some olives and cornichons on skewers and serve with the cocktail sauce.

Notes

Storage Directions

Store leftover shrimp and sauce in separate airtight containers and refrigerate. Eat within 1-2 days to keep the shrimp fresh.

Recipe Tips

Serving this appetizer at a large holiday gathering with children in attendance? Make two versions – one with vodka and one without, so guests of all ages can dig in and enjoy.
Working against the clock, or did you forget to defrost the shrimp the night before? No problem. You can place the sealed bag of shrimp in a bowl and cover it with cool water for 20-30 minutes.
Let the Old Bay seasoning shine and sprinkle some over the shrimp or on top as a final garnish.
If time allows, refrigerate the sauce for at least an hour before assembling. This extra time strengthens the flavors by allowing the ingredients to meld.
Making this ahead of time? Store the sauce and shrimp separately and assemble right before serving.
Store leftovers in separate airtight containers and refrigerate. Eat within 1-2 days to keep the shrimp fresh.

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