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Appetizers & Starters

Bloody Mary Shrimp Cocktail - 2005
​​​​​​​Recipe courtesy of Jim Gregorius (Ron's old boss at NPPD)

INGREDIENTS
  • 1 ½ pounds  shrimp, cooked, peeled, ​deveined (thawed) -- 60 med./ 18-30 lg.
  • ½ cup  tomato juice
  • ¼ cup  vodka
  • ½ teaspoon  red pepper sauce
  • ½ teaspoon  sugar
  • ½ teaspoon  celery salt
  • 2 tablespoons  fresh parsley -- chopped
  • 1 cup  cocktail sauce
  • ¼ cup  green olives -- finely chopped
​
PREPARATION
Arrange shrimp in a single layer in rectangular glass or plastic dish, 11x7x1½ inches

Heat tomato juice, vodka and pepper sauce to boiling in 1-quart saucepan over medium-high heat.  Stir in sugar, and reduce heat.  Simmer uncovered 5 min. stirring occasionally.  Stir in celery salt and parsley; pour over shrimp.  Cover and refrigerate 2 to 3 hours. (I think the marinade could be doubled)

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.

Hint: Do not marinate the shrimp more than 3 hrs; a longer time in the tomato juice will toughen the shrimp.
 
Make it extra special: We found an 11-inch diameter Martini glass at Wal-mart for $9.00...We put a little fancy lettuce in the bottom then put a little saran wrap in the bottom and poured the sauce into the glass...garnish like a bloody mary with colossal olives, small lime wedges and celery sticks. (P.S.---You can still use the glass for a very large martini when not doing the shrimp!)

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  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
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  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking