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.
- 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)
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.