Bloody Mary Shrimp (or drunken shrimp)
Taste the classic morning drink, served up as an appetizer!
1 Tablesppon olive oil
1 Tablespoon shallot, minced
1/4 cup vodka (or vegetable broth)
1 small can Spicy V-8 Juice (5.5 oz. or 2/3 cup)
2 Tablespoon Worchestershire sauce
2 Tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon sugar
1 teaspoon prepared horseradish
1/2 teaspoon celery seed
Juice of 1/2 lemon
2 Tablesppons PITTSBURGH’S Original Sports SauceTM
1 pound of cooked medium size shrimp
2 cups fresh tomatoes, chopped
1 cup celery, diced
1/2 cup cucumber, diced
1/3 cup pimiento-stuffed olives,
(cut in half)
1/4 cup red onion, diced
3 Tablespoon chopped fresh parsley
1 Tablespoon olive oil
Heat 1 T. oil in a saucepan over medium-high heat. Add the shallot and sauté until soft, about 4 minutes. Then deglaze the pan with vodka, and simmer until nearly evaporated. Add the next 10 ingredients. Simmer on low for 10 minutes. Remove from heat and chill. This may be made u to two days ahead.
Toss the remaining 8 ingredients together – you may season with salt and pepper to your taste. Then combine wiht your already preparted Bloody Mary chopped salad ingredients! May be served in an old-fashioned, or martini glass. To make clean up easier, use plastic glassware.
This recipe may also be served hot, served over or with, your favorite style of rice. This way, I’ve used it as my main dish, and it was DEElish!