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Bloody Mary Shrimp Shooters

Source of Recipe

From "The Outdoor Table" by April McKinney


Recipe Introduction

"These adorable shrimp shooters pack a punch that will kick off any outdoor party just right. Guests will be able to savor a delicious shrimp appetizer soaked in this flavorful 'sauce,' and then enjoy the rest as a spicy Bloody Mary shot."

List of Ingredients

Boiled Shrimp:
• 8 cups water
• 1 lemon, cut into halves
• 1 Tbsp salt
• 2 bay leaves
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 pound 16 to 20 count raw shrimp, deveined in the shell

Bloody Mary:
• 1¼ cups tomato juice
• â…“ cup vodka
• 2 Tbsp fresh lemon juice
• 2 tsp hot pepper sauce
• 2 tsp Worcestershire sauce
• 2 tsp creamy-style horseradish
• ¼ tsp ground black pepper


Recipe

For the shrimp, pour the water into a large pot. Add the lemon, salt, bay leaves, garlic powder, and onion powder, and bring to a boil over high heat. Add the shrimp, and cook for 2 to 3 minutes. As soon as the shrimp turn pink, remove them with a slotted spoon, and place them in a bowl over ice. Discard the water and lemon halves. Once the shrimp have cooled, carefully pull off the shells, leaving the tails on.

For the Bloody Mary, whisk together the tomato juice, vodka, lemon juice, hot pepper sauce, Worcestershire sauce, horseradish, and pepper. Evenly distribute this mixture among shot glasses.

Place one shrimp in each glass so that the shrimp is halfway submerged in the liquid and the tail is sticking above the rim of the glass. These should be served shortly after preparing them.

Makes 8 to 10 servings


Tip:
If you are traveling with this dish, store the Bloody Mary mix and shrimp separately in a cooler, and then assemble the dish at the venue. If you are serving these in hot weather, keep the shots on ice.