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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 2 |
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OMG ... I was craving bloody mary's and shrimp and this was a huge hit! I would make more shrimp. . . Everyone loves to snack while having a bevy, and the shrimp is tender, moist and goes great with a bloody mary. Stick of celery ..... need I say more? Ingredients:
22 ounces spicy v8 vegetable juice |
1 teaspoon horseradish (optional) |
1 teaspoon worcestershire sauce |
1 tablespoon lemon juice |
1 tablespoon tabasco sauce (i use tapatio to taste) |
1 tablespoon pickapeppa sauce |
1/2 teaspoon celery seed |
fresh ground pepper |
celery salt (optional) |
3 ounces peppar vodka |
ice cube |
2 cups white wine |
1 lemon, juice of |
1 pinch red pepper flakes (optional) |
4 -6 jumbo shrimp, peeled and de-veined (tail left on) |
celery rib (to garnish) |
lemon wedge (to garnish) |
Directions:
1. Shake V8, horseradish, Worcestershire sauce, lemon juice, Tapatio/Tabasco, celery seed, salt, pepper and vodka in a large glass jar with a tight-fitting lid. Mix well and chill.
2. Shrimp: in a small saucepan, heat wine, lemon juice and red pepper flakes.
3. Bring to a boil, then reduce to a simmer.
4. Poach shrimp just until pink and curled, about 3 to 4 minutes.
5. Place on ice and refrigerate.
6. When completely chilled, season lightly with salt and serve with bloody mary.
7. Fill two tall glasses with ice and divide the Bloody Mary between the glasses. Garnish each drink with 2 shrimp on short skewers. Add Celery and a thick Lemon Wedge to garnish.
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