Bloody Mary Crawfish Salad Recipes

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BLOODY MARY SALAD



Bloody Mary Salad image

From Culinary Tour magazine. Chicken broth can be substituted for the vodka if you wish. This is fun to serve to guests because they are each given a "shot glass" of dressing for pouring over the salad! No ID required.

Provided by COOKGIRl

Categories     Vegetable

Time 30m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 22

1 tablespoon olive oil
1 tablespoon shallot, finely minced
1/4 cup vodka (or 1/4 cup stock)
2/3 cup spicy vegetable juice (V8 juice, 5.5 ounce can)
2 tablespoons Worcestershire sauce
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon sugar
1 teaspoon prepared mustard
1 teaspoon horseradish
1/2 teaspoon celery seed
1/2 lemon, juice of
salt, to taste
pepper, to taste
8 ounces cooked medium shrimp (1 cup approximaetly)
2 cups tomatoes, diced
1 cup celery, thinly sliced
1/2 cup English cucumber, diced
1/3 cup pimento stuffed olive, cut in half
1/4 cup red onion, sliced
3 tablespoons fresh parsley, chopped
1 tablespoon olive oil

Steps:

  • DRESSING: In a saucepan over medium-high, heat the olive oil. Saute the shallots until soft about 2-3 minutes.
  • Deglaze the pan with vodka; simmering until almost all evaporated. Add the V8 juice, Worcestershire sauce, vinegar, mustard, sugar, horseradish, celery seed, and fresh lemon juice.
  • Boil the mixture for 5 minutes. Season with salt and pepper to taste. Remove from heat and chill. Dressing can be prepared several hours in advance.
  • SALAD: Toss remaining ingredients together and season with salt and pepper.
  • Divide the mixture among 4 plates, arranging on each plate a shot glass filled with the salad dressing, placed to the side.

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