Welcome to V's Daily Indulgence!! My site is dedicated to recipes with ingredients that are easily found in your grocery store, no fancy ingredients, just basic everyday cooking recipes that are easy to follow even for the beginner cook!  

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I am passionate about cooking and keeping my recipes Simple, Savory and Satisfying! Grab a cup of coffee and stay for awhile. I hope you find something that will soon become a family favorite! If you do, I would love to hear your comments! I'm listening.

Favorite quote: " "The best thing to hold on to in life is each other." - Audrey Hepburn

Wednesday, May 12, 2010

Shrimp With Spicy Bloody Mary Sauce

This is no ordinary shrimp dip. the sauce is a zesty blend of diced tomatoes, worcestershire sauce, paprika and garlic, spiked with a touch of vodka. This recipe was created with the popular Bloody Mary drink in mind. Taking the ingredients I like in the drink, adding some consistency to the blend with the canned diced tomatoes and bottled chili sauce.
Although the seasoning and tapatio lend a bit of heat, it doesn't overpower the other flavors. Serve in mini martini shot glasses gives your guests a personal and unique appetizer. Great for entertaining Shrimp and sauce can be made 1 day ahead. Cook time does not include chill time.
2 cups water
3/4 cup white wine
2 tablespoons white wine vinegar
2 1/2 tablespoons lemon juice (Fresh squeezed)
1 teaspoon salt
1 lb shelled deveined uncooked medium-large shrimp
1 teaspoon kosher salt
1 teaspoon red pepper flakes
1 (14 1/2 ounce) can diced tomatoes and green chilies, well-drained
1 cup chili sauce
2 garlic cloves, minced
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
1 teaspoon sugar
1 tablespoon light olive oil
1/4 teaspoon Old Bay Seasoning
1/8 teaspoon jalapeno seasoning salt
1/4 teaspoon smoked paprika
1/2 teaspoon regular paprika
1/4 teaspoon fresh ground pepper
1/4 teaspoon tapatio hot pepper sauce
1/2 teaspoon celery seed
1/8 teaspoon kosher salt
4 tablespoons peppar vodka, if desired (can use regular)

1 Freeze a stainless steel bowl while preparing the shrimp and sauce.
2 In medium saucepan, combine water, wine, vinegar, lemon juice, red pepper flakes and salt; bring to a gentle simmer over medium heat. Add shrimp; cook 3 to 4 minutes or until shrimp turn pink. Strain; place shrimp in ice chilled bowl to cool. Cover and refrigerate until ready to serve.
3 Place all sauce ingredients except vodka in food processor or blender; process until sauce is almost smooth. Stir in vodka. Refrigerate at least 30 minutes. (Shrimp and sauce can be prepared up to 1 day ahead.) Serve shrimp with sauce.

1 comment:

  1. I saw your recipe on the Food2 website and made it the very next day! It was the bomb. Great recipe, shrimp perfectly moist and went well with the sauce. thanks for a great keeper.


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