Bloody Mary Shrimp Cocktail

Oxmoor House
Pile these spicy marinated shrimp in martini glasses for a fun way to present a classic appetizer.
4 to 6 appetizer servings


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1 pound unpeeled, large raw shrimp (about 30)
1 cup hot and spicy Bloody Mary cocktail mix
1/4 cup chopped Spanish olives
1 to 2 Tbsp. capers, drained
Garnishes: pimiento-stuffed Spanish olives, celery leaves


Prep: 12 Minutes
Cook: 5 Minutes
Other: 8 Hours

Bring 3 qt. water to a boil; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water. Peel shrimp.

Combine shrimp and cocktail mix in a large zip-top plastic freezer bag. Seal bag, and chill 8 hours.

Remove shrimp from marinade; discard marinade. For a fun presentation, divide shrimp among martini glasses. Sprinkle each serving with chopped olives and capers. Garnish, if desired.

Created date

August 2009