Bloody Mary Shrimp Cocktail

You can serve this appetizer as an ordinary shrimp cocktail, with shrimp and sauce on the side (or in a martini glass). However for most efficient and effective delivery of this sauce, porcelain Chinese soup spoons are best. They’re perfect for single servings, avoid the issue of double-dipping, and can hold a sufficient amount of sauce to allow it to fulfill its promise of going straight to your head.


As always, feel free to adjust the proportion of the vodka to the sauce to suit your own preference for a stronger taste or one with less bite.

Bloody Mary Shrimp Cocktail
(makes 16 single servings)

You will need
16 medium to large shrimp, cooked, peeled and deveined
3 tbsp tomato paste
1/3 cup (80 ml) water
1 oz (30 ml) vodka
2 1/2 tsp freshly squeezed lemon juice
1/2 tsp horseradish
1/8 tsp sugar
salt and pepper to taste
cayenne pepper, to taste 
jalapeño slices (optional, for garnish)

Whisk tomato paste and water in a measuring cup until smooth (the mixture should be of a somewhat thick consistency). Add vodka, lemon juice, horseradish, and sugar. Season to taste with salt, pepper, and cayenne. Place in a small serving bowl and serve as a dipping sauce for the shrimp; alternatively serve individually in porcelain soup spoons by adding about 1/2 tbsp of sauce into each spoon, topped with a shrimp and a jalapeño slice. Serve chilled.

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