Jorgensen Family Recipes

Bloody Mary Poached Shrimp

By Beth Jorgensen 45 mins

Ingredients

  • 1 32-oz bottle Bloody Mary mix, divided
  • 1 ½ lb medium peeled, deveined raw shrimp, tails optional
  • 4 cups ice
  • ½ cup cocktail sauce
  • ⅓ cup (2 ⅔ oz) vodka
  • ⅓ cup olive oil
  • ⅓ cup fresh lemon juice (from 2 lemons)
  • 1 tbsp hot sauce (such as Tabasco)
  • 1 tbsp Worcestershire sauce
  • 1 tsp celery seeds
  • 1 tsp black pepper
  • 1 cup thinly sliced celery (from about 2 celery stalks)
  • 1 cup thinly vertically sliced sweet onion (from 1 small onion)
  • Garnishes: celery leaves, lemon slices, lime slices, pickled okra, dilly beans, and/or pitted green olives

Method

  1. Place 1 cup water and 3 cups of the Bloody Mary mix in a large saucepan; bring to a boil over high. Remove from heat. Add shrimp; cover and let stand until shrimp are barely opaque in centers, about 8 minutes. Immediately stir ice into shrimp mixture to stop cooking; let stand until shrimp are cool, about 5 minutes. Drain shrimp and pat dry.
  2. Stir together cocktail sauce, vodka oil, lemon juice, hot sauce, Worcestershire, celery seeds, pepper, adn remaining 1 cup Bloody Mary mix in a large bowl or a large heavy-duty ziplock plastic freezer bag.
  3. Stir shrimp, sliced celery, and onion into cocktail sauce mixture. Cover (or seal bag) and place in the refrigerator to marinate for at least 8 hours or, preferably, up to 24 hours.
  4. Transfer shrimp mixture to a large serving bowl. Top with desired garnishes, and serve immediately. (The dish can be made in advance. Store, covered, in the refrigerator for up to 3 days.)