Alabama Gulf Shrimp Bloody Mary

Courtesy of Chef Jim Smith | Seafood: Shrimp

What you need

Ingredients: 1 q tomato juice; 1 c. carrot juice; 1 c. celery juice; 1/2 c. fennel juice; 1 tsp fresh-grated horseradish; Juice of 2 lemons; Juice of 2 limes; Worcestershire to taste; Tabasco to taste; Fresh-cracked black pepper to taste; 1 lb. Alabama Gulf Shrimp, peeled and deveined; 1 gallon water; 1 lemon, halved; 1/4 sweet onion, rough chopped; 1 celery stalk, rough chopped; 1 fresh bay leaf; 3 sprigs flat leaf parsley; 1 scallion, rough rchopped; 3 tsp Old Bay Seasoning; 1 tsp salt; New Amsterdam Vodka; Fresh tomato; Celery leaf; Lime zest; Lemon zest; Fennel tops

Steps

1.

Nothin’ makes a great Bloody Even better than fresh Alabama Gulf Shrimp. So next time you decide to make your own, make sure you step up your garnish game with this tasty recipe.

2.

First, mix all the Mary mix ingredients (first ten ingredients in our list). If there is no juicer available for producing the carrot, celery, and fennel juice, they can be substituted with an equal amount V8 vegetable juice.

3.

For the shrimp, bring the water, Old Bay Seasoning, and salt to a boil. Squeeze the lemon into the water and add the lemon halves, onion, celery, bay leaf, parsley, and scallion. Reduce to a simmer and let steep for 7-10 minutes.

4.

Add the shrimp to the pot and maintain a simmer. Cook for 3-5 minutes until just done; make sure not to overcook. Let cool and skewer for garnish.

5.

Once the Mary mix is complete and the shrimp are ready, add ice, New Amsterdam Vodka, and Mary mix to a small pitcher to taste. Stir and pour into serving glasses and garnish with Alabama Gulf Shrimp, fresh tomato, lemon zest, lime zest, celery leaf, and fennel tops.