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.

Bloody Mary Tomato Salad with Quick Pickled Shrimp

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  • Prep Time


  • Total Time


  • Servings



  • 3

    lb assorted tomatoes, sliced

  • cup diagonally sliced celery

  • Bloody Mary Vinaigrette

  • Quick Pickled Shrimp

  • ½

    cup firmly packed celery leaves

  • Bloody Mary Vinaigrette

  • Whisk together ½ cup spicy Bloody Mary mix, ¼ cup olive oil, 2 Tbsp fresh lemon juice, 1 Tbsp. prepared horseradish, 1 tsp. freshly ground black pepper, 1 tsp hot sauce, ¾ tsp celery salt, and ½ tsp. Worcestershire sauce. Makes about 1 cup.

  • Note: We tested with Zing Zang Bloody Mary Mix

  • Quick Pickled Shrimp

  • Stir together 1 lemon, thinly sliced; ⅓ cup thinly sliced red onion; ¼ cup olive oil; 3 Tbsp red wine vinegar; 2 Tbsp each chopped fresh dill and flat-leaf parsley; 1¼ tsp. Creole seasoning; and 1 garlic clove, minced, in a large bowl; transfer to a zip-top plastic freezer bag. Add 1 lb. peeled, medium size cooked shrimp, turning to coat. Seal and chill 2 to 6 hours. Remove shrimp, discarding marinade. Sprinkle shrimp with table salt and freshly ground black pepper to taste.

  • Makes 6 to 8 servings.


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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