Bloody Mary Shrimp Cocktail

This is fun recipe that can be served at brunch, or as a starter for a casual summer supper. It can also be turned into appetizer shooters if desired, a total of 24 shooters can be made from this recipe. But I like more shrimp and less Mary to make it a beautiful appetizer. The vodka can be omitted for the flavor without the kick, or to include the younger generation in this fine feast.

Bloody Good!


Bloody Mary
2 quartz Tomato Juice
1 teaspoon Celery Seed
3 Tablespoons Hot Sauce
2 Tablespoons Worchestershire
3 Tablespoons Prepared or Freshly Grated Horseradish
1 Tablespoon Salt
1/4 Teaspoon Cracked Black Pepper
3 Limes Juiced
1.5 Cups Vodka (optional can omit for a non-alcoholic version)
Garnishes - Lemon or Lime Wedges, Celery Stick, Pickled Asparagus, Dilly Beans, Olives, Bacon Strips, Cubed Cheese on picks - be creative here!

Poached Shrimp
2 Dozen large raw shrimp (12 or under per pound), peeled and deveined.
2 Quartz Water
3 Bay Leaves
2 Lemons, cut in half
4 Tablespoons Old Bay Season
1 Teaspoon Salt


  1. Make Bloody Mary: Combine all the ingredients in a large pitcher and stir to fully blend. Chill in the refrigerator.
  2. Make cooking stock: Place all ingredients except shrimp in a large stock pot. Sqeeze juice out of the lemons into the liquid and then add the left over rind. Bring to a boil, reduce heat and simmer for about 10 minutes to allow flavors to combine.
  3. Cook shrimp: While stock is still simmering, add shrimp and poach for 5 minutes until shrimp are just cooked through. They will turn bright pink and curl.
  4. Pour Bloody Mary into serving glasses and garnish with shrimp and vegetables, or whatever your heart desires.

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