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Bloody Maria Shrimp Cocktail
You just have to love those moments when what you have and what you need combine in some unexpected way to make - YUM! Some of our favorite tailgate recipes where concocted when somebody forgot some crucial ingredient, and had to come up with a new play on the spot.
In the case of these Bloody Maria Shrimp Cocktails, lightning struck when Kingsford Kirk's impulse buy off the Schwan's truck at Infineon met up with some extra Bloody Maria makings we had on hand.
Rummaging through the tailgate kitchen for something to spice up a bag of frozen shrimp, we thought the tangy, spicy, tomato mixture would make the perfect marinade - and we were right!
INGREDIENTS
1 1/2 pounds (about 60) cooked peeled deveined medium shrimp, thawed if frozen
1 cup prepared Bloody Mary Mix
1/4 cup tequila
2 tablespoons fresh lime juice
2 teaspoon Cholula Hot Sauce
2 tablespoons chopped cilantro
1 teaspoon coarse ground pepper
1/2 tsp sea salt
PREPARATION
1. Combine all ingredients and toss well inside zippered food storage bag.
2. Refrigerate 2 to 3 hours (not more or the shrimp will start to toughen.)
3. Remove shrimp from marinade with slotted spoon. Serve shrimp in cocktail or shot glasses with toothpicks. Garnish with celery shoots and lime wedges.
