| 1 1/2 | pounds (about 60) cooked peeled deveined medium shrimp, thawed if frozen |
| 1/2 | cup tomato juice |
| 1/4 | cup vodka, if desired |
| 1/2 | teaspoon red pepper sauce |
| 1/2 | teaspoon sugar |
| 1/2 | teaspoon celery salt |
| 2 | tablespoons chopped fresh parsley |
| 1 | cup cocktail sauce |
| 1/4 | cup finely chopped green olives |
| 1. | Arrange shrimp in single layer in rectangular glass or plastic dish, 11x7x1 1/2 inches. |
| 2. | Heat tomato juice, vodka and pepper sauce to boiling in 1-quart saucepan over medium-high heat. Stir in sugar; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Stir in celery salt and parsley; pour over shrimp. Cover and refrigerate 2 to 3 hours. |
| 3. | Mix cocktail sauce and olives; pour into small serving bowl. Remove shrimp from marinade with slotted spoon; arrange on serving platter. Serve shrimp with sauce and toothpicks.
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| Don’t marinate the shrimp more than 3 hours; a longer time in the tomato juice will toughen the shrimp. |
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| Serve shrimp in a divided glass bowl or cylinder with cocktail sauce. Serve condiments such as celery sticks, lime wedges, pickles and olives in separate low-ball glasses. Place the bowl and glasses on a large tray. |
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| Place shrimp in an oversized martini glass (about 12 to 14 inches in diameter). Pour cocktail sauce mixture over shrimp, and garnish like a Bloody Mary with a skewer of colossal olives, a small lime wedges and a celery stick. |
Nutrition Information:
10 ( 0); 0g ( 0g); 15 mg; 100 mg; 1 g ( 0g); 2 g 2 %; 2 %; 0%; 2 %