Recipe For Bloody Mary With Seafood

RECIPE FOR BLOODY MARY WITH SEAFOOD

Steps:

• (if making a batch) stir together tomato juice, lemon or lime juice, hot sauce, horseradish, old bay seasoning, and Hangar 1 Straight Vodka. Taste test for seasoning and serve over ice.
• a skewer of prawns, crab legs, celery sticks, olives, lemon wedges, cornichons, tomatoes and fresh dill for a seafood spin!

BLOODY MARY SEAFOOD PLATTER

Steps:

• Unclick and trim the romaine, radicchio, iceberg and chicory and spread them face up over a great big board to make receptacles for all the seafood.
• Put a griddle pan on a high heat.
• Halve, destone and peel the avocados (or use a spoon to scoop out the flesh), then cut into quarters. Dress with olive oil, sea salt and black pepper, then add to the hot griddle pan for around 4 minutes, turning as you go.
• Toast the bread in and around the avocado pieces, flipping when charred to make beautiful croutons.
• Scatter the prawns and shrimps in and around the little cups - try and treat all the cups in roughly the same way if you can, then wind and drape over pieces of the smoked salmon.
• Transfer the hot avocado to the board, clank it up and divide it between the cups. Roughly dice the toasts into 1cm pieces, then sprinkle over the board.
• Add the passata, mayo, Worcestershire sauce, Tabasco, celery salt, juice from 1 lemon and the horseradish to a blender along with a splash of whisky, brandy or vodka.
• Add a pinch of salt and pepper, followed by a lug of extra virgin olive oil, then whiz together. Have a taste, and adjust the seasoning, if needed.
• Pour the dressing in and around the cups and finish with a wodge of dill and some classic old-school cress ripped over.
• Remove the yellow celery leaves from the centre of the celery heart (saving the sticks for another day), slice up the root, then cut off the upper yellow celery leaves and sprinkle these all over too.
• Drizzle with extra virgin olive oil, dot the platter with wedges of lemon, and you're done. Serve any extra sauce in a little bowl on the side.

BLOODY MARY SHRIMP

Steps:

• 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 with vegetables and sauce into each soupspoon and arrange spoons on a platter.

BLOODY MARY SEAFOOD SALAD

Steps:

• Heat 1 tbsp oil in a wok, then turn up the heat and add the garlic and scallops. Stir-fry for 30 seconds to 1 min until the scallops are just cooked. Tip onto a plate. Heat the remaining oil and stir-fry the prawns for 1-2 mins over a high heat until they turn pink, then season with some black pepper. Tip onto the plate with the scallops. Allow the seafood to cool completely.
• To make the bloody mary sauce, mix the tomato juice with the oyster sauce (use 2 tbsp for a stronger flavour), light soy sauce, rice vinegar and lemon juice. Taste and adjust the flavour with more of the ingredients if you want an even stronger flavour.
• When the seafood is cool, divide it between four glasses or small bowls, keeping 4 prawns for garnish. Add the celery and avocado to each glass and pour over the tomato mixture. Leave to marinade for 10 mins, or cover and chill for up to 4 hrs. Garnish each glass with the reserved prawns and some coriander.

BLOODY MARY SHRIMP COCKTAIL

Steps:

• 1 pound large shrimp, peeled and deveined
• Place 6 cups of water in a medium saucepan. Add lemon halves, white wine, bay leaf, peppercorns and salt, to taste. Bring to a boil and add the shrimp. Cook for 1 minute or until the shrimp turn pink. Immediately plunge shrimp into a bowl of ice water to stop the cooking process. Strain the shrimp and place into a bowl in the refrigerator until ready to use. In a large pitcher, mix 1-ounce vodka for every 6 ounces Bloody Mary mix. Season with cracked pepper, hot sauce, Worcestershire sauce, olive juice and shake. Serve in decorative glasses with skewered shrimp as garnish.

COCKTAIL RECIPE: THE ULTIMATE SEAFOOD BLOODY MARY

Steps:

• Make the Bloody Mary mix: In a food processor, add the onion and water, and pulse until smooth.
• In a large pitcher, combine the onion purée and the remaining ingredients, and stir. Refrigerate for at least 2 hours or overnight.
• Make the grilled prawn(s): Place a grill pan over medium-high heat. Drizzle the prawn(s) with olive oil and sprinkle with salt. Grill, flipping occasionally, until bright pink and the meat is cooked through, 8 to 10 minutes.
• Make the cocktail: Fill a tall glass with ice. Add the Bloody Mary mix and vodka, and tumble once. Drop in the oyster and garnish the edge of the glass with the grilled prawn. Then serve.

SAUTEED BLOODY MARY SHRIMP

Steps:

• Combine tomato juice and 2 tablespoons Bloody Mary spice mix in a large jar with a lid and shake vigorously for 15 seconds. Set aside.
• Heat oil lin a large pan over medium heat. Add water chestnuts, scallions, jalapeno pepper, garlic, and about 2/3 the Bloody Mary-tomato juice mixture. Cook 2 minutes.
• Place shrimp in a bowl and sprinkle with remaining Bloody Mary spice mix. Add them to the pan with the tomato juice mixture. Cook and stir until shrimp are opaque and curl slightly, 2 to 3 minutes.

BLOODY MARY CEVICHE

Steps:

• Lightly mix the shrimp, tomatoes, red onion, cucumber, and cilantro in a bowl, and pour in the Bloody Mary mix. Squeeze the limes over the mixture, add a dash of hot pepper sauce, and sprinkle with salt and pepper. Toss again, cover the bowl, and refrigerate for 3 to 4 hours, stirring occasionally.

BLOODY MARY & SHRIMP

Steps:

• Shake V8, horseradish, Worcestershire sauce, lemon juice, Tapatio/Tabasco, celery seed, salt, pepper and vodka in a large glass jar with a tight-fitting lid. Mix well and chill.
• Shrimp: in a small saucepan, heat wine, lemon juice and red pepper flakes.
• Bring to a boil, then reduce to a simmer.
• Poach shrimp just until pink and curled, about 3 to 4 minutes.
• Place on ice and refrigerate.
• When completely chilled, season lightly with salt and serve with bloody mary.
• Fill two tall glasses with ice and divide the Bloody Mary between the glasses. Garnish each drink with 2 shrimp on short skewers. Add Celery and a thick Lemon Wedge to garnish.