Cocktail Shrimp; Bloody Mary
When we hear that there is "Cocktail Shrimp" on the appetizer table, we quickly see the plastic tray lined with previously frozen shrimp and a bottled dipping sauce. When I got to thinking of this classic, yet forgettable platter, I kept coming back to that one word; Cocktail.
Then two versions were created and both were instant favorites with my family! First is this Bloody Mary version which has all of the flavors we know from our morning beverage. Yet, it is an unexpected and delicious surprise with each bite!
A Bloody Mary has tomato juice, celery, horseradish, Worcestershire, lemon...and all of those are used to marinade fresh succulent shrimp!
Start by buying fresh and raw shrimp from your store. This is a one bite wonder and the entire base is this beautiful shrimp! Take the shrimp and you can remove the tails if you like or leave them on for easy grabbing. One thing you have to do, is ensure that the shrimp is deveined. You can ask your grocery store to confirm, most do that for you!
For the marinade, add the olive oil, minced garlic, grated horseradish, tomato, tomato paste, lemon juice and zest, minced celery, Worcestershire, maple syrup, salt, and pepper to a blender. Blend on high until smooth and add the contents to a bowl.
Place the shrimp into the bowl with the marinade and stir to cover all of the shrimp. Cover and place in the refrigerator for at least a couple of hours, preferably 5.
Once ready to cook, warm a grill pan over medium-high heat with some olive oil to ensure the shrimp do not stick. Remove the shrimp from the marinade and place them on the warm grill pan, grilling for 3-4 minutes on each side or until grill marks are present and shrimp is opaque.
To serve, you can lay them out on a platter or use appetizer spoons. Either way, use a micro plane to grate fresh horseradish on top of each shrimp and sprinkle with chopped celery leaves.
I presented mine on an appetizer spoon and laid down a base of pickled vegetables first! This added great texture and crunch, along with bright notes to pair with the shrimp.
These will quickly become your new Cocktail Shrimp obsession...along with their friend, Margarita Cocktail Shrimp!
WHAT YOU'LL NEED
- 1/2 lb Raw Fresh Shrimp
- 1 tbs Chopped Celery Leaves
- 1 tbs Finely Grated Fresh Horseradish
- Optional: Chopped Pickled Vegetables
- 2 tbs Olive Oil
- 1 Roma Tomato
- 1 tbs Tomato Paste
- 1 Large Clove of Garlic
- 1 tbs Grated Horseradish
- 2 tbs Worcestershire
- 1 tbs Lemon Juice
- 1 tsp Lemon Zest
- 1 tsp Maple Syrup
- 1 tbs Minced Celery
- 1 tsp Salt
- 1 tsp Ground Pepper
STEP BY STEP.
- Blend the ingredients for the marinade until smooth. Add the blended marinade to a bowl.
- Prep the shrimp by ensuring they are deveined, shelled, and remove tails if you wish. Add cleaned shrimp to the bowl with the marinade, stir to evenly mix, cover the bowl and refrigerate for a couple of hours.
- Warm a grill pan over medium-high heat with a little olive oil for greasing the pan. Remove the shrimp from the marinade and grill for 3-4 minutes on each side.
- Remove grilled shrimp and let cool for 3 minutes.
- Serve with freshly grated horseradish, chopped celery leaves, and pickled vegetables.