Frozen Bloody Mary Shrimp Cocktail Recipes

Steps:

• In a ziptop bag, combine the shrimp with the bloody Mary mix, 1 teaspoon of the celery salt and half of the lime juice. Cover and refrigerate for 3 to 4 hours.
• Cook the frozen rice according to the package instructions. Cool to room temperature.
• Drain the shrimp and reserve 2 tablespoons of the liquid. Transfer the shrimp and the reserved liquid to a medium bowl. Add the cilantro, red onion, avocado, remaining 1/2 teaspoon celery salt, remaining lime juice, a few dashes of hot sauce if desired and salt and pepper to taste. Serve in bowls over the rice with plantain chips.

Steps:

• Mix together the ketchup, horseradish, Worcestershire sauce, soy sauce, vodka and lemon zest and juice. Season with salt and pepper.
• Transfer the sauce to 16 shot glasses, then top each with a shrimp and a sprinkle of diced celery. Place a celery stalk with leaves into each glass.

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.

Steps:

• Blend all ingredients in a blender until smooth.
• If you don't have small ice cubes, place some large cubes in a baggie and crush with a rolling pin or hammer.
• The smaller ice cubes do blend better.

Steps:

• 1 pound large shrimp, peeled and deveined
• Place 6 cups of water in a medium saucepan. Add lemon halves, white wine, bay leaf, peppercorns and salt, to taste. Bring to a boil and add the shrimp. Cook for 1 minute or until the shrimp turn pink. Immediately plunge shrimp into a bowl of ice water to stop the cooking process. Strain the shrimp and place into a bowl in the refrigerator until ready to use. In a large pitcher, mix 1-ounce vodka for every 6 ounces Bloody Mary mix. Season with cracked pepper, hot sauce, Worcestershire sauce, olive juice and shake. Serve in decorative glasses with skewered shrimp as garnish.

Steps:

• Squeeze half of the lemon over the shrimp and sprinkle them with a little salt. Mix together the remaining lemon juice, tomatoes, horseradish, Worcestershire, hot sauce, celery, vodka and pepper in a small pitcher. When ready to serve, pour the sauce into martini glasses. Hook the shrimp, 4 per glass, around edges. Make garnish wedges of lemons to hook on the edges of the glasses and serve.
• TIP: Chill some martini glasses in your freezer the morning of your dinner club party to serve these cocktails.

Steps:

• Arrange shrimp in single layer in rectangular glass or plastic dish.
• Heat tomato juice, vodka if using and pepper sauce to boiling in 1 quart saucepan over medium high heat.
• Stir in sugar; reduce heat.
• Simmer uncovered 5 minutes, stirring occasionally,.
• Stir in celery salt and parsley; pour over shrimp.
• Cover and refrigerate 2 to 3 hours.
• (no longer than 3 hours or the shrimp will become tough.) Mix cocktail sauce and olives; pour into small serving bowl.
• Remove shrimp from marinade with slotted spoon; arrange on serving platter.
• Serve shrimp with sauce and toothpicks.
• A pretty way to serve: Place shrimp in an oversized martini glass, 12 to 14 inches in diameter.
• Pour cocktail sauce mixture over shrimp, and garnish like a bloody Mary with a skewer of colossal olives, small lime wedges and a celery stick.

Steps:

• Arrange shrimp in single layer in rectangular glass or plastic dish, 11x7x1 1/2 inches.
• Heat tomato juice, vodka and pepper sauce to boiling in 1-quart saucepan over medium-high heat. Stir in sugar; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Stir in celery salt and parsley; pour over shrimp. Cover and refrigerate 2 to 3 hours.
• Mix cocktail sauce and olives; pour into small serving bowl. Remove shrimp from marinade with slotted spoon; arrange on serving platter. Serve shrimp with sauce and toothpicks.