Ingredients
Scale
- 1(32-oz.) bottle Bloody Mary mix, divided
- 2 1/2lbs. medium peeled, deveined raw shrimp, tails optional
- 4 cupsice
- 1/2 cupcocktail sauce
- 1/3 cupvodka
- 1/3 cupolive oil
- 1/3 cupfresh lemon juice (from2lemons)
- 1 Tbsp. hot sauce (such as Tabasco)
- 1 Tbsp. Worcestershire sauce
- 1 tsp. celery seeds
- 1 tsp. black pepper
- 1 cupthinly sliced celery (from about2celery stalks)
- 1 cupthinly vertically sliced sweet onion (from1small onion)
- Garnishes: celery leaves, lemon slices, lime slices, pickled okra, dilly beans, and/or pitted green olives
- For a non-alcoholic version:Omit the vodka and replace it with an additional 1/3 cup of Bloody Mary mix or vegetable juice.
- For a spicier kick:Increase the amount of hot sauce or add a pinch of cayenne pepper to the marinade.
- For dietary restrictions:Use a low-sodium Bloody Mary mix and cocktail sauce to reduce the sodium content.
Instructions
- Place 1 cup of water and 3 cups of the Bloody Mary mix in a large saucepan. Bring to a boil over high heat.
- Remove from heat. Add shrimp; cover and let stand until shrimp are barely opaque in centers, about 8 minutes.
- Immediately stir ice into the shrimp mixture to stop cooking; let stand until shrimp are cool, about 5 minutes. Drain shrimp and pat dry.
- Stir together cocktail sauce, vodka, olive oil, lemon juice, hot sauce, Worcestershire sauce, celery seeds, black pepper, and the remaining 1 cup Bloody Mary mix in a large bowl or a large heavy-duty ziplock plastic freezer bag.
- Stir shrimp, sliced celery, and onion into the cocktail sauce mixture. Cover (or seal bag), and place in the refrigerator to marinate at least 8 hours or, preferably, up to 24 hours.
- Transfer shrimp mixture to a large serving bowl. Top with desired garnishes, and serve immediately. (The dish can be made in advance. Store, covered, in the refrigerator for up to 3 days.)