Bloody Mary Shrimp Cocktail (Betty Crocker)

Total Time
3hrs
Prep 30 mins
Cook 2 hrs 30 mins

This is so much better than throwing together cooked and peeled shrimp with cocktail sauce as an appetizer. I have taken this to many adult gatherings and it has been a hit. Very easy to make as well. An oversized martini or margarita glass is the perfect serving dish for this updated shrimp cocktail.

Ingredients Nutrition

Directions

  1. Arrange shrimp in a single layer in shallow rectangular glass or plastic dish so the shrimp rest in the marinate. Actually a gallon ziplock bag works fine - but marinate must cool prior to combining.
  2. Heat tomato juice, vodka, and pepper sauce to boiling in 1-quart saucepan over medium-high heat.
  3. Stir in sugar; reduce heat. Simmer uncovered 5 minutes. Stirring occasionally.
  4. Stir in celery salt and parsley.
  5. Pour marinate over shrimp, cover, refrigerate, but not more than 3 hours as tomato juice will begin to tough shrimp if left longer.
  6. 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.
  7. Serve with sauce and toothpicks.
Most Helpful

3 5

This was very easy to make and was good. It made for a fun variation on something traditional. I will definitely serve this at parties. I did make one change though, since I'm on a low carb diet I chose to use a tomato sauce rather than juice to make the marinade into a thicker sauce and dipped the shrimp in it rather than marinate. Lower carb intake that way. I just chopped the olives and added them to the mix rather than mix them w/ regular cocktail sauce. Oh and since I always add olive juice to my bloody mary I threw a splash of that in there too. YUM

Made for PAC 2011