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Bloody Mary Tomato Salad with Quick Pickled Shrimp


Recipe from Southern Living, July 2013.

Mix and match colorful assorted tomatoes, such as 'Beefsteak,' 'Brandywine', and 'Cherokee Purple'. Their rich, meaty flavor counters the dressing's tang and zip. Don't overlook the tender inside leaves of the celery bunch-they're quite delicious, and they add an herbal note to the dish.

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  • 3 3 3 lb assorted tomatoes, sliced
  • 1/3 1/3 1/3 cup diagonally sliced celery
  • Bloody Mary Vinaigrette
  • Quick Pickled Shrimp
  • 1/2 1/2 1/2 cup firmly packed celery leaves
  • Bloody Mary Vinaigrette
  • 1/2 1/4 2 1 1 1 3/4 1/2 1 cup olive oil, 2 Tbsp fresh lemon juice, 1 Tbsp. prepared horseradish, 1 tsp. freshly ground black pepper, 1 tsp hot sauce, 3/4 tsp celery salt, and 1/2 tsp. Worcestershire sauce. Makes about 1 cup.
  • Note: We tested with Zing Zang Bloody Mary Mix
  • Quick Pickled Shrimp
  • 6 to 8 8 servings.



Step 1

Arrange tomatoes and sliced celery on a large chilled platter. Sprinkle with table salt and black pepper to taste. Drizzle with desired amount of Bloody Mary Vinaigrette. Spoon Quick Pickled Shrimp over tomatoes. Top with celery leaves. Serve immediately with remaining vinaigrette.

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