Looking for a memorable appetizer to share? Check out my Bloody Mary Shrimp recipe. This appetizer is absolutely delish and it’s totally easy to make. After all ‘EASY’ is always my favorite ingredient in any recipe.
As I was prepping this dish for my Real Food Fast segment on WNYT for New Years I learned that January 1st is National Bloody Mary Day. There is a day for EVERYTHING and I was thrilled that my recipe has arrived right on time for the New Year and this national food day!
However, before we go any further, I have a confession to make. I CAN NOT drink a Bloody Mary; nope, nada, no can do! But, I absolutely love eating Bloody Mary Shrimp. I know…weird, but as I say, ‘It is what it is.’
There are three ways to eat my Bloody Mary Shrimp; alone, skewed or as a mini taco bite. You can catch all of my thoughts on this below. Whichever way you choose, Bloody Mary Shrimp makes a mouthwatering memorable bite to share with your guests for any occasion. Truth be told, you don’t need company or a holiday for this recipe. I have made it for my husband on a Friday eve when the kiddos all have plans and it’s just us. It’s a scrumptious nibble while savoring your favorite glass of wine (mine just happens to be a good glass of Pinot Grigio).
I hope you enjoy this recipe and let me know in the comments below if you enjoy drinking Bloody Mary’s or not. Happy New Year, Happy National Bloody Mary Day and Bon Appetit.
Bloody Mary Shrimp Dish by Jodie Fitz
2 pounds of shrimp
2 tablespoons olive oil
1 clove of garlic, minced
6 oz. low sodium V8 juice
2 oz. vodka
1 tablespoon chili sauce
1 teaspoon onion powder
1 teaspoon maple syrup
½ teaspoon Worcestershire sauce
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon cayenne pepper
Peel, devein and wash the shrimp. Pat it dry.
Heat the oil over medium heat. Add the garlic and stir it around until it becomes opaque. Note: do not brown the garlic. Add the shrimp and sauté them until they are almost fully cooked; they will start to turn a slight pink color on the exterior and opaque on the inside.
In a separate bowl or container (such as a bell jar), combine the V8 juice, vodka, chili sauce, Worcestershire sauce, onion powder, garlic powder, maple syrup, salt, garlic powder and cayenne pepper. Either whisk the ingredients together or shake them in a tightly covered jar (my personal favorite way to mix the secret sauce).
Remove the cooked shrimp from the pan and set them aside. Pour the liquid mixture into the same pan you sautéed the shrimp and let it come to a boil, lower the temp and let it simmer. Add the shrimp back in and let them cook for a few minutes longer.
How to Serve?
- Simply serve the shrimps with toothpicks (BOOM DONE).
- Serve the shrimp on a mini skewer with a piece of avocado.
- Serve them as part of a Shrimp Taco spread (see below).
Shrimp Tacos are great for entertaining because you can create an entire spread for guests. Use min flour or corn tortillas. Place assorted toppings in dishes so that they can build their own; Cole Slaw, Pico De Gallo, sour cream, sliced avocado, corn, chopped pickles or relish, and/or olives.
This Recipe was Featured at: