Bloody Mary Shrimp Salad
I never really understood people who like tomatoes, but not ketchup. Or how about people who like ketchup, but not tomato sauce on their pasta? But I have to say that I do understand not loving tomato juice, yet loving everything about a bloody Mary. My love for bloody Marys can be easily be justified by the pile of garnishes. Olives, pickles, bacon, shrimp, jalapeno–I’ll eat pretty much anything involving that combination of finger foods! Which leads me to my (genius) idea (if I do say so myself) of Bloody Mary Shrimp Salad.
This salad is the product of a brainstorming sesh I had with myself about how to spice up football-game-watching days at our house. I am football atmosphere enthusiast. But I really don’t care or fully understand the game itself. I really couldn’t care less who beats whom or who pulls a hamstring tussling for the ‘ol pig skin. Not that I’m hoping anyone loses or gets hurt. But I am a sucker for the cozy yet competitive vibe in my house as football fans gather. The combination of a close game on TV and football food on the coffee table gets me in the spirit. This football season I’ve been obsessed with Bloody Mary Shrimp Salad served next to buffalo wings, and of course the Perfect Chili.
The spicy/salty mixture of textures and flavors of the bloody Mary garnishes is begging to become a dish of its own. So give this one a try. Bloody Mary Shrimp Salad will not let you down, even if your favorite team does. And if you’re not a fan of the game, it will spice up any sort of gathering you might be hosting from book club to a Botox Party.
This crowd-pleasing salad, inspired by our favorite brunch cocktail, will make any meal more fun. Try serving it on game day next to the buffalo wings and watch it disappear!
- 1/2 lb large shrimp, tails removed and deveined (fresh or frozen)
- juice of half of a lemon
- old bay seasoning to taste
- 3 medium sized ripe tomatoes, chopped into bite-sized pieces
- 2 strips bacon
- 2 whole dill pickles, chopped into bite-sized pieces
- 1/2 c stuffed olives, sliced (a scant 1/2 c. They get salty.)
- 1/2 (or to taste) jalapeno, de-seeded and chopped into bite-sized pieces
- 1 stalk celerey, chopped into bite-sized pieces
- 3 T Bloody Mary mix (I use Christie’s New England’s Best Brand)
- 1 T olive oil
- 1/2 t horseradish
- 1/4 t Tabasco sauce
- 1 t lemon juice
- 1/4 t old bay seasoning
- pinch pepper, or to taste
Cook two strips of bacon in a small skillet. While the bacon cooks, peel, devein, and pat the shrimp dry. Remove cooked bacon from the skillet. leaving behind about 2T bacon fat.
Squeeze half a lemon over the shrimp and sprinkle both sides with old bay seasoning to taste. Using the same skillet, saute the shrimp for about 1.5 minutes on each side in the bacon fat. Remove from the skillet when cooked through.
Chop the tomatoes, pickles, olives, jalapeno, and celery into bite sized pieces. Put everything in a medium sized mixing bowl. When the bacon and shrimp are cool, chop into small pieces and add to the mixing bowl.
Combine Bloody Mary mix, horseradish, Tabasco sauce, lemon juice, old bay seasoning, and pepper. Whisk in the olive oil. Taste and adjust seasonings to your liking.
Pour vinaigrette over the salad. Chill for a bit to allow the flavors to soak into one another.