Bloody Mary Poached Shrimp

Shrimp is a must at any Southern gathering.

Put Vodka in Your Tulips

Active Time:

40 mins

Refrigerate Time:

8 hrs

Total Time:

8 hrs 40 mins

Servings:

From tailgates to funerals, these Bloody Mary-Poached Shrimp are the ultimate buffet snack. While it is always nice to serve up a classic, putting a twist on it won’t scare anyone away from trying something new.

Similar to your standard pickled shrimp, the addition of tomato and vodka will excite any shrimp lover attending your gathering. Don’t be afraid of the vodka in the marinade; it really takes the recipe to the next level.

A bottle of Bloody Mary mix acts as the cooking liquid in this one-of-a-kind recipe. After a quick poach in the zingy, tomato-based liquid, we add in cocktail sauce, vodka, lemon juice, hot sauce, Worcestershire, celery seeds, and pepper, infusing even more flavor into the shrimp as they marinate. The result is a flavor-packed bowl of shrimp that is really the gift that keeps on giving.

Running low on the Bloody Mary mix? If you don’t have enough to marinate and poach the shrimp, our Test Kitchen pros say to save it for the marinade. You can poach the shrimp in water and still get flavor from the marinade.

Now that you’ve got the poached shrimp on the menu, the only decision is what garnishes to stock at the Bloody Mary bar.

What Is a Bloody Mary?

Arguably the most iconic brunch drink, the Bloody Mary has been around for over a hundred years. While there’s no definitive answer on who invented the drink, it was most likely a bartender in Paris named Fernand Petiot, who published a Bloody Mary recipe in 1921.  

This vodka and tomato-based drink is a staple at brunch gatherings and tailgates, and the ingredient list can vary based on who’s making it. The base is vodka, tomato juice, lemon juice, Worcestershire sauce, Tabasco, and seasonings. From there, Old Bay, hot sauce, celery salt, and more can make an appearance.

What Are the Best Shrimp To Use for Appetizers?

When it comes to shrimp appetizers, we like a size that’s big enough to be substantial, but can be eaten in one bite. We recommend medium to large shrimp (41/50 or 31/35 count) for this recipe, ideally purchased fresh. If using frozen shrimp, defrost and drain before using for quick poaching.

Ingredients for Bloody Mary Poached Shrimp

To make these poached shrimp, you’ll need:

• Bloody Mary mix: Go for the best mix you can find, but you can also doctor with seasonings in the marinade to suit your tastes.
• Medium peeled, deveined raw shrimp: Tails are optional, but make for a nice presentation and easy grabbing.
• Ice: Added after poaching the shrimp to help stop the cooking process.
• Cocktail sauce: Adds a punch of flavor to the marinade.
• Vodka: Provides that classic Bloody Mary flavor. Can substitute with water if preferred to help thin the sauce lightly.
• Olive oil: Adds a rich texture to the sauce.
• Lemon juice: For brightness.
• Hot sauce: Such as Tabasco, or preferred type. Add as much or as little as you prefer.
• Worcestershire sauce: Adds an earthy, umami flavor.
• Celery seeds: Adds the flavor of celery to complement the tomatoes.
• Black pepper: For a hint of peppery spice.
• Sliced celery: Adds a cooling crunch for serving.
• Sweet onion: Vertically sliced thin for additional flavor.
• Garnishes: Celery leaves, lemon and lime slices, pickled okra, dilly beans, and/or pitted green olives.

How To Make Bloody Mary Poached Shrimp

Full instructions are below, but here’s a brief recap before you get started:

• Step 1. Bring 1 cup water and 3 cups Bloody Mary mix to a boil in a large saucepan. Remove from heat. Add shrimp; cover and let stand until shrimp are barely opaque in centers, about 8 minutes. Immediately stir in ice to stop cooking. When shrimp are cool, drain and pat dry.
• Step 2. Stir together cocktail sauce, vodka, oil, lemon juice, hot sauce, Worcestershire, celery seeds, pepper, and remaining Bloody Mary mix.
• Step 3. Stir in shrimp, sliced celery, and onion. Cover (or seal bag), and place in refrigerator to marinate 8 to 24 hours.
• Step 4. Transfer to a serving bowl. Garnish and serve.

How To Serve Bloody Mary Poached Shrimp

The best part of serving Bloody Mary’s at a party is deciding what to serve alongside for garnishing the drinks. The same rules apply here; whether you garnish with celery leaves, lemon and lime slices, pickled okra, dilly beans, and/or pitted green olives as recommended, or crispy bacon, pearl onions, skewers of cubed cheese, or pickled vegetables, the more options, the merrier.

How To Store Bloody Mary Poached Shrimp

Leftover shrimp can be stored in an airtight container for up to three days. The dish can also be made in advance and refrigerated for 2 to 3 days before serving.

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Ingredients

• 1 (32-oz.) bottle Bloody Mary mix, divided
• 2 1/2 lbs. medium peeled, deveined raw shrimp, tails optional
• 4 cups ice
• 1/2 cup cocktail sauce
• 1/3 cup (2 2/3 oz.) vodka
• 1/3 cup olive oil
• 1/3 cup fresh lemon juice (from 2 lemons)
• 1 Tbsp. hot sauce (such as Tabasco)
• 1 Tbsp. Worcestershire sauce
• 1 tsp. celery seeds
• 1 tsp. black pepper
• 1 cup thinly sliced celery (from about 2 celery stalks)
• 1 cup thinly vertically sliced sweet onion (from 1 small onion) 
• Garnishes: celery leaves, lemon slices, lime slices, pickled okra, dilly beans, and/or pitted green olives

Directions

1. Cook shrimp: Place 1 cup water and 3 cups of the Bloody Mary mix in a large saucepan; bring to a boil over high.Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Shell RoysterRemove from heat. Add shrimp; cover and let stand until shrimp are barely opaque in centers, about 8 minutes.Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Shell RoysterImmediately stir ice into shrimp mixture to stop cooking; let stand until shrimp are cool, about 5 minutes. Drain shrimp, and pat dry.Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Shell Royster
2. Make marinade:Stir together cocktail sauce, vodka, oil, lemon juice, hot sauce, Worcestershire, celery seeds, pepper, and remaining 1 cup Bloody Mary mix in a large bowl or a large heavy-duty ziplock plastic freezer bag.Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Shell Royster
3. Chill shrimp:Stir shrimp, sliced celery, and onion into cocktail sauce mixture. Cover (or seal bag), and place in refrigerator to marinate at least 8 hours or, preferably, up to 24 hours.Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Shell Royster
4. Serve: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 refrigerator up to 3 days.)Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Shell Royster

Frequently Asked Questions

• Can you skip the vodka for Bloody Mary Poached Shrimp?
• Can I make a spicy version of Bloody Mary Poached Shrimp?
• Can I use larger shrimp for this recipe?