Sauteed Bloody Mary Shrimp

Serve over rice or pasta, or plain as appetizer. Lucille's Bloody Mary Mix® is a dry spice used for cooking or added to tomato juice to create a Bloody Mary.

Print Recipe

Prep Time 10

Cook Time 5

Total Time 15

Course lunch/dinner

Cuisine French

Servings 4 people

Calories 669.3 kcal

Equipment

1 Large Jar with Lid For mixing the Bloody Mary base.
1 Large Saute Pan For cooking the vegetables and shrimp.
1 Mixing Bowl For seasoning the shrimp.

Ingredients

Main

1 32 ounce can tomato juice
4 tablespoons Bloody Mary dry spice mix such as Lucille's®, divided
2 tablespoons olive oil
1 8 ounce can sliced water chestnuts, drained
3 scallions cut into 1-inch pieces, or more to taste
1 jalapeno pepper seeded and minced (Optional)
3 cloves garlic slivered
32 colossal shrimp shelled and deveined with tail on

Instructions

Combine tomato juice and 2 tablespoons Bloody Mary spice mix in a large jar with a lid and shake vigorously for 15 seconds. Set aside.
Heat oil lin a large pan over medium heat. Add water chestnuts, scallions, jalapeno pepper, garlic, and about 2/3 the Bloody Mary-tomato juice mixture. Cook 2 minutes.
Place shrimp in a bowl and sprinkle with remaining Bloody Mary spice mix. Add them to the pan with the tomato juice mixture. Cook and stir until shrimp are opaque and curl slightly, 2 to 3 minutes.

Notes

To elevate this dish, consider using fresh, ripe tomatoes to make your own juice base for a brighter, more vibrant flavor. When cooking the shrimp, precise timing is crucial; they cook quickly, so watch for them to just turn opaque and curl slightly to avoid a rubbery texture. A quick splash of fresh lime or lemon juice at the very end can brighten the flavors significantly. For an extra layer of complexity, a pinch of celery salt or a dash of Worcestershire sauce can enhance the classic Bloody Mary profile. Ensure your pan is hot enough to get a good sear on the vegetables before adding the liquid. Serve immediately to enjoy the shrimp at their peak tenderness.