Bloody Mary Shrimp

It’s official. I already know what I’m bringing to Christmas Eve 2013 for the Trombetta’s Feast of Seven (totally-not-traditional) Fishes.

I made this Bloody Mary Shrimp appetizer because I needed something with a gorey name (and blood is gorey… more on this Friday: stay tuned!). We completely fell in love with this recipe as soon as I mixed up the sauce and we dipped our fingers in for a taste. Add it to shrimp and celery and you’ve got a kick-ass appetizer for your next party.

The original recipe is from Epicurious (originally printed in Gourmet Magazine in 2007), and they suggest cutting the shrimp into thirds and serving it in Chinese Soupspoons. It looks really cool… and I had to resist the urge to rush out and buy those spoons immediately!

But even if you don’t have the knick-knacks needed for fancy-shmancy presentation, these little shrimpies are still amazing when served in a ramekin and eaten with a fork!

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Bloody Mary Shrimp

 Step 1: Bring salted water to a boil. Add 1/2 lb de-veined shrimp, then immediately remove from heat. After 5 minutes, drain the cooked shrimp. Set aside to cool to room temperature.

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Step 2: In a bowl, combine 1/4 cup ketchup, 2 tbsp vodka, 2 tbsp lemon juice, 1 tbsp horseradish, 1/2 tsp worchesterhire sauce, and 1/2 tsp tabasco sauce. Keep refrigerated until read to serve.

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Step 3: Mince 1-2 ribs of celery and thinly slice 3 green onions. Combine with cooled shrimp.

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Step 4: Before serving toss the shrimp, celery, and green onions with the sauce.

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