Bloody Mary Shrimp
Recipe GLPRd8e391c62f6bca
Pan-seared shrimp in a savory-spicy Bloody Mary-inspired sauce made with tomato juice, horseradish, and Worcestershire, finished with burst cherry tomatoes and crispy bacon. A restaurant-quality main course ready in under 30 minutes.
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Ingredients
1 lb. shrimp, peeled and deveined
2 tsp. Old Bay seasoning
2 tbsp. butter
2 tbsp. tomato paste
⅔ c. tomato juice
2 tbsp. vodka
2 tsp. prepared horseradish
1 tsp. Worcestershire sauce
1 c. cherry tomatoes
Salt and red pepper flakes to taste
Directions
Pat the shrimp dry with paper towels. Heat a large skillet over medium-high heat. Once hot, add the shrimp and season generously with Old Bay seasoning. Sear for 4 to 5 minutes per side, until the shrimp turn pink and opaque throughout. Transfer the cooked shrimp to a plate and set aside. Wipe out the skillet with a clean paper towel.
Return the skillet to medium heat and melt the butter. Once melted and foamy, stir in the tomato paste and cook for 2 minutes, stirring frequently, until the paste deepens in color and becomes slightly caramelized.
Pour in the tomato juice and vodka, scraping up any browned bits from the bottom of the pan. Add the prepared horseradish and Worcestershire sauce, then season with salt and red pepper flakes to your desired level of heat. Bring the mixture to a gentle simmer.
Add the cherry tomatoes to the simmering sauce and cook for 3 to 4 minutes until they begin to burst and release their juices. Return the cooked shrimp to the pan and stir gently to coat with the sauce. Simmer for 1 to 2 minutes more until the sauce has reduced slightly and the shrimp is heated through.
Remove the skillet from heat. Divide the shrimp and sauce among four serving bowls or plates. Serve immediately, garnished with fresh lemon wedges on the side for squeezing.
