Ingredients
For the Shrimp
- 1 lb (450 g) raw shrimp, peeled and deveined
- 1 tsp salt, for cooking water
- 1 lemon, cut into wedges
For the Bloody Mary Marinade
- ½ cup tomato juice
- ¼ cup white vinegar (5% acidity)
- 2 tbsp fresh lemon juice
- 1 tbsp Worcestershire sauce
- 1 to 2 tsp prepared horseradish
- 1 to 2 tsp hot sauce, to taste
- 2 garlic cloves, finely minced
- ½ tsp celery salt
- ½ tsp freshly ground black pepper
- ½ tsp smoked paprika
- 1 tsp Dijon mustard
- 1 tbsp olive oil
- ¼ cup finely diced celery
- 2 tbsp finely chopped red onion
- 1 tbsp fresh parsley, chopped
Instructions
Bring a pot of water to a boil with the salt and lemon wedges. Add the shrimp and cook until opaque and cooked through, usually 2 to 3 minutes depending on size. The thickest part should reach 145°F (63°C). Do not overcook, because shrimp turn rubbery quickly. 🦐
Transfer the shrimp to an ice-water bath briefly to stop the cooking. Drain thoroughly and pat dry. Dry shrimp hold the marinade better, and the marinade will not be watered down.
In a bowl, whisk together the tomato juice, vinegar, lemon juice, Worcestershire sauce, horseradish, hot sauce, garlic, celery salt, black pepper, smoked paprika, Dijon mustard, and olive oil. Taste and adjust the horseradish and hot sauce to suit your preference.
Stir in the diced celery, red onion, and parsley. The small pieces add crunch and fresh flavor to every bite.
Place the cooled shrimp in a clean, covered, nonreactive container. Pour the marinade over them and toss gently to coat. A glass or food-safe plastic container works well, while reactive metal containers can affect the flavor of acidic marinades.
Cover and chill for 30 to 60 minutes so the shrimp absorb the bold Bloody Mary flavors. Gently stir once or twice during chilling so every shrimp is coated. ❄️
Arrange the shrimp on a platter or in small serving glasses. Garnish with lemon wedges, celery leaves, or a little extra black pepper. Serve cold. 🍋