Bloody Mary Shrimp Cocktail
More From Oxmoor House
Other: 8 Hours
- 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
- 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.
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