Best 7 Bloody Mary Shrimp Cocktail Ceviche Recipes

BLOODY MARY SHRIMP COCKTAIL

Steps:

• Squeeze half of the lemon over the shrimp and sprinkle them with a little salt. Mix together the remaining lemon juice, tomatoes, horseradish, Worcestershire, hot sauce, celery, vodka and pepper in a small pitcher. When ready to serve, pour the sauce into martini glasses. Hook the shrimp, 4 per glass, around edges. Make garnish wedges of lemons to hook on the edges of the glasses and serve.
• TIP: Chill some martini glasses in your freezer the morning of your dinner club party to serve these cocktails.

BLOODY MARY CEVICHE

Steps:

• Lightly mix the shrimp, tomatoes, red onion, cucumber, and cilantro in a bowl, and pour in the Bloody Mary mix. Squeeze the limes over the mixture, add a dash of hot pepper sauce, and sprinkle with salt and pepper. Toss again, cover the bowl, and refrigerate for 3 to 4 hours, stirring occasionally.

BLOODY MARY SHRIMP COCKTAIL

Steps:

• 1 pound large shrimp, peeled and deveined
• Place 6 cups of water in a medium saucepan. Add lemon halves, white wine, bay leaf, peppercorns and salt, to taste. Bring to a boil and add the shrimp. Cook for 1 minute or until the shrimp turn pink. Immediately plunge shrimp into a bowl of ice water to stop the cooking process. Strain the shrimp and place into a bowl in the refrigerator until ready to use. In a large pitcher, mix 1-ounce vodka for every 6 ounces Bloody Mary mix. Season with cracked pepper, hot sauce, Worcestershire sauce, olive juice and shake. Serve in decorative glasses with skewered shrimp as garnish.

BLOODY MARY SHRIMP COCKTAIL

Steps:

• Mix together the ketchup, horseradish, Worcestershire sauce, soy sauce, vodka and lemon zest and juice. Season with salt and pepper.
• Transfer the sauce to 16 shot glasses, then top each with a shrimp and a sprinkle of diced celery. Place a celery stalk with leaves into each glass.

BLOODY MARY SHRIMP

Steps:

• Prepare shrimp:
• Bring a large saucepan of salted water (2 tablespoons salt for 2 quarts water) to a boil. Add shrimp, then remove from heat and let stand in water until cooked through, about 5 minutes. Drain in a colander and cool to room temperature, about 30 minutes. Cut shrimp into thirds and transfer to a large bowl with celery and scallions.
• Make sauce:
• Whisk together all sauce ingredients, 1/4 teaspoon pepper, and 3/4 teaspoon salt, or to taste.
• Just before serving, stir sauce into shrimp mixture. Spoon 2 shrimp pieces with vegetables and sauce into each soupspoon and arrange spoons on a platter.

BLOODY MARY SHRIMP COCKTAIL

Steps:

• Arrange shrimp in single layer in rectangular glass or plastic dish, 11x7x1 1/2 inches.
• Heat tomato juice, vodka and pepper sauce to boiling in 1-quart saucepan over medium-high heat. Stir in sugar; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Stir in celery salt and parsley; pour over shrimp. Cover and refrigerate 2 to 3 hours.
• Mix cocktail sauce and olives; pour into small serving bowl. Remove shrimp from marinade with slotted spoon; arrange on serving platter. Serve shrimp with sauce and toothpicks.

CEVICHE-STYLE SHRIMP COCKTAIL

Steps:

• In large bowl, place shrimp, avocado, cucumber, onions, tomatoes, chile and cilantro; toss gently to mix.
• In medium bowl, mix remaining ingredients except crackers until blended. Pour over shrimp mixture, stirring to mix.
• Cover and refrigerate 1 to 2 hours to marinate. Spoon 3/4 cup shrimp mixture into each of 10 glasses. Serve with saltine crackers.