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.
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!
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
- Make Bloody Mary: Combine all the ingredients in a large pitcher and stir to fully blend. Chill in the refrigerator.
- 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.
- 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.
- Pour Bloody Mary into serving glasses and garnish with shrimp and vegetables, or whatever your heart desires.