Bloody Mary Mix For Seafood Shooters Recipes

SEAFOOD SHOOTERS

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes enough for 12 shooters

Number Of Ingredients 6

Seafood Shooters image

Steps:

In a small bowl, combine lemon zest, parsley, and garlic. Place 1 teaspoon Bloody Mary in each of 12 shot glasses. Divide shrimp stock among glasses. Top with shrimp. Add the remaining Bloody Mary, and sprinkle with the lemon-parsley mixture. Serve immediately.

Ingredients

1 tablespoon freshly grated lemon zest
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped garlic
1 1/2 cups chilled Bloody Mary Mix for Seafood Shooters
1/4 cup Shrimp Stock for Seafood Shooters
4 cold cooked large shrimp, finely chopped (reserved from shrimp stock)

BLOODY MARY MIX

We've made hundreds of thousands of bloody Marys over the decades at Prune, with 11 variations, and this classic base mix has been the stalwart, gleaming engine of them all. The lemon juice is what makes it so bright and zingy, and the Sacramento brand tomato juice is clean, with perfect body, never muddy or thick. Prepared horseradish keeps its bite and moisture just about forever, whereas fresh grated horseradish loses its potency almost immediately, leaving dead bits of pencil shavings in the glass instead - so resist the urge to "improve" the recipe. Worcestershire sauce adds greater depth to the umami already inherent in tomato, and the Tabasco brand hot-pepper sauce brings vibrancy with its high acidity but very manageable heat. This bloody Mary is as refreshing as a virgin affair as it is when spiked and garnished.

Provided by Gabrielle Hamilton

Categories cocktails

Time 15m

Yield About 8 to 14 drinks

Number Of Ingredients 10

Bloody Mary Mix image

Steps:

Whisk together all the bloody Mary mix ingredients, transfer to a bottle and shake well just before using.
Fill tall glasses with ice; pour the bloody Mary mix on top.
If using the vodka, mix 1/4 cup vodka with 1/2 cup bloody Mary mix in a shaker over ice; shake for 10 hard strokes, strain and pour into each ice-filled glass.
Garnish with a leafy interior rib of celery, a wooden skewer of olives and a lemon wedge.

Ingredients

1 (46-ounce) can Sacramento brand tomato juice (5 3/4 cups)
3/4 cup plus 1 tablespoon Gold's Prepared Horseradish
1/2 cup fresh lemon juice (from 3 or 4 juicy lemons)
1/2 cup Lea & Perrins Worcestershire sauce
2 teaspoons freshly ground black pepper
2 teaspoons Diamond Crystal kosher salt
2 teaspoons Tabasco hot sauce
Ice
Tito's Handmade Vodka, for spiking (optional)
Celery ribs, pimento-stuffed olives and lemon wedges, for garnish

BLOODY MARY SEAFOOD SALAD

Serve this bloody mary seafood salad as a starter or light lunch. The sauce also makes a fabulous bloody mary drink topped up with a little more tomato juice

Provided by Katie Hiscock

Time 10m

Number Of Ingredients 12

Bloody mary seafood salad image

Steps:

Heat 1 tbsp oil in a wok, then turn up the heat and add the garlic and scallops. Stir-fry for 30 seconds to 1 min until the scallops are just cooked. Tip onto a plate. Heat the remaining oil and stir-fry the prawns for 1-2 mins over a high heat until they turn pink, then season with some black pepper. Tip onto the plate with the scallops. Allow the seafood to cool completely.
To make the bloody mary sauce, mix the tomato juice with the oyster sauce (use 2 tbsp for a stronger flavour), light soy sauce, rice vinegar and lemon juice. Taste and adjust the flavour with more of the ingredients if you want an even stronger flavour.
When the seafood is cool, divide it between four glasses or small bowls, keeping 4 prawns for garnish. Add the celery and avocado to each glass and pour over the tomato mixture. Leave to marinade for 10 mins, or cover and chill for up to 4 hrs. Garnish each glass with the reserved prawns and some coriander.

Nutrition Facts : Calories 179 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 15 grams protein, Sodium 1.8 milligram of sodium

Ingredients

2 tbsp oil
1 garlic clove, peeled and crushed
180g small scallops, or large scallops, cut into slices
250g raw peeled prawns (see tip)
200ml fresh tomato juice
1-2 tbsp oyster sauce
1 tsp light soy sauce
1 tsp rice vinegar
½ lemon, juiced
1 celery stick, finely chopped
1 small avocado, cut into cubes
handful of coriander, chopped

BLOODY MARY CLAM SHOOTERS

What a great appetizer for a summer party. Love this idea. Recipe from Rachael Ray, September 2007. Served in shot glasses, so they are "cute" but the men will like them too!

Provided by januarybride

Categories < 15 Mins

Time 10m

Yield 8 shooters, 8 serving(s)

Number Of Ingredients 4

Bloody Mary Clam Shooters image

Steps:

In a pitcher, combine the Bloody Mary mix, clams and their juice and horseradish. Refrigerate for at least 2 hours or overnight.
Distribute the drink mixture and the clams among 8 shot glasses.
Serve each with a lemon wedge.

Nutrition Facts : Calories 29.6, Fat 0.4, Cholesterol 11.9, Sodium 25.9, Carbohydrate 2.6, Fiber 0.7, Sugar 0.1, Protein 4.7

Ingredients

1 cup bloody mary mix
1 (10 ounce) can clams
1 tablespoon prepared horseradish
1 lemon, cut into 8 wedges