Ah, the sweet end to a Northwest spring — when it’s not raining (as much), the crisp breeze is warming up, and the sun is out to play. I’m a summer baby through and through so I’m looking forward to it, even though we have such a short season. Food plays a big part in that. As soon as the air gets a little warmer, I love whipping up things like my Bloody Mary shrimp cocktails — refreshing and delightful with a bit of a kick.
These are perfect for Sunday morning brunch or a Tuesday afternoon snack — versatile and delicious, no matter what. I love saving it for days when I need something packed with flavor to cool me down. It is a big favorite around here. Enjoy!
Bloody Mary Shrimp Cocktails
Makes 2–4 servings
Serve cold in cocktail glasses, with any assortment of garnishes you choose: organic corn chips, pickled veggies, olives, avocado, jalapeno slices, celery stalks, or lime wedges. If you don’t like shrimp, try using crab.
Ingredients
- Olive oil
- 2 cups wild shrimp
- Sea salt
- Freshly ground black pepper
- 3 celery stalks, finely chopped
- 1/2 cucumber, peeled and cubed
- 1 cup peeled and cubed jicama
- 1 red bell pepper, seeded and chopped
- 1/2 red onion, finely chopped
- Juice of 1 lime
- 1/2 cup vegetable juice
- 4 ounces tomato paste
- 2 dashes of hot sauce (optional)
Method
Heat a drizzle of olive oil in a medium skillet over medium heat. When hot, add the shrimp and sprinkle with sea salt and pepper. Cook for 2 to 3 minutes — until seared — then flip. Cook for another 1 to 2 minutes until the shrimp are opaque and cooked through. Transfer the shrimp to a large bowl and add the remaining ingredients, including the hot sauce, if desired. Stir gently. Scoop the mixture into cocktail glasses and garnish with any of the items suggested above.
The Link LonkMay 19, 2021 at 10:13PM
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The Perfect Cocktail: Bloody Mary Shrimp Cocktail - 425magazine.com
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