Bloody Mary Shrimp Shooters

By lovenaples

Ingredients

• For shrimp
• 1/2 pound medium shrimp in shell, peeled and deveined
• 3/4 cups thinly sliced celery (3 to 4 ribs)
• 1/2 cup thinly sliced scallions (about 6)
• For sauce
• 1/4 cup ketchup
• 1/8 cup vodka (preferably Absolut Peppar)
• 1/8 cup fresh lemon juice
• 1 tablespoons bottled horseradish (not drained), or to taste
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon Tabasco
• Read More http://www.epicurious.com/recipes/food/views/Bloody-Mary-Shrimp-240975#ixzz1aW5zI920

Preparation

Step 1

Prepare shrimp:
Bring a large saucepan of salted water (2 tablespoons salt for 2 quarts water) to a boil. Add shrimp, then remove from heat and let stand in water until cooked through, about 5 minutes. Drain in a colander and cool to room temperature, about 30 minutes. Cut shrimp into thirds and transfer to a large bowl with celery and scallions.

Make sauce:
Whisk together all sauce ingredients, 1/4 teaspoon pepper, and 3/4 teaspoon salt, or to taste.


Just before serving, stir sauce into shrimp mixture. Spoon 2 shrimp pieces or so with vegetables and sauce into each shooter and arrange on a platter.

Cooks' notes: ·

Shrimp can be cooked and tossed with vegetables 4 hours ahead, then chilled in a sealed bag. Bring to room temperature, about 30 minutes, before tossing with sauce. · Sauce can be made 1 day ahead and chilled, covered.