An Appetizer With a Kick: Bloody Mary Shrimp Cocktail

October 2, 2014

A zesty Bloody Mary with a kick of spice is a really good thing. A hefty dose of horseradish with its hurts-so-good sinus clearing talents along with some heat to linger on the tongue are the qualities we look for in a good Bloody Mary. Mmm, flavor and heat! This appetizer is the perfect mash-up between our favorite tomatoey adult beverage and a shrimp cocktail. Serve it up for Sunday brunch or on gameday. Like it spicier? Amp it up with more horseradish and Cholula Chili Lime Hot Sauce!  

Bloody Mary Shrimp Cocktail
Courtesy of Cholula
Serves 4

For the best presentation serve these shrimp cocktails in stemless martini glasses. We like these inexpensive, durable ones from Bormioli Rocco (just $12.99 for 4). For a larger crowd, double or triple the recipe and serve in simple clear plastic cups. You want to see the goods!

1 pound large cooked shrimp, peeled and deveined
6 green onions, diced (about 6)
4 ribs celery, diced 

1/2 cup ketchup

1/4 cup fresh lemon juice

1/4 cup vodka or tequila (preferably 1800 Tequila or 3 Olives Vodka®)

2 teaspoons horseradish

1/4 cup fresh cilantro, chopped

2 tablespoons Cholula® Chili Lime Hot Sauce

2 tsp Worcestershire sauce

Salt and pepper to taste
Garnish with a whole shrimp and some cilantro leaves.
Thaw shrimp if frozen, remove tails and cut shrimp into quarters and place in bowl with green onions and celery. Hold in refrigerator about 1 hour.

In a mixing bowl, whisk together all sauce ingredients, then salt and pepper to taste. Allow to chill in refrigerator for 1 hour or longer.

Once ready to serve add shrimp, scallions and celery to sauce, mix well and proportionately serve into 4 chilled cocktail glasses. Garnish with whole shrimp and cilantro and serve.