These Spicy Bloody Mary Gazpacho & Shrimp Shooters are the ultimate way to do Sunday brunch! Filled with all the traditional gazpacho ingredients, plus everything you love about a bloody mary and topped with a succulent shrimp, these shooters are sure to wow!
First, let me say these Spicy Bloody Mary Gazpacho and Shrimp Shooters are the cat’s meow (Meeeee-owwwwww!). Not only do they taste fantastic (perfect for a sunday brunch!), they are also visually stunning. And easy to
shoot eat! This also makes them a ‘lil dangerous, because before you know it you will have downed a few of these… perfectly fine(!)… depending on the amount of alcohol you add.
1. The restaurant across the street from Boy and I’s neighborhood. They have a bloody mary bar every Sunday for brunch. It consists of every condiment imaginable and it is “all you can drink” for a fixed price. Their food is delicious, reasonably priced, they have outdoor seating, AND they allow dogs. Therefore, Boy and I like to walk over there, with the girls in tow frequently. *For those of you who live in the Orlando area, I am referring to Teak. (UPDATE: Teak has closed it’s doors for buisness)
2. This recipe was further inspired by my mother and M.O.D (My. Other. Dad.). Every Sunday
morning early afternoon they make themselves a bloody mary and prepare brunch together. A.K.A. my M.O.D cooks while my mother sips her bloody mary as she reads the morning paper and simultaneously uses the eyeballs on top of her head to instruct him he needs to check on the hashbrowns, bacon, sausage, eggs… whatever they are cooking. She is a multi-tasker. LOVE YOU MOM!
…Those two love birds are so cute, right??? Kind of nauseating. Lol…
I am fortunate enough to partake in this lovey-dovey tradition of theirs when Boy and I visit for the weekend. However, I am a Mimosa girl, but they always hook me up with my brunch drink of choice while they have their tomato juice, gin, lime wedges, celery salt, and other ‘M.O.D secret ingredients’ filled concoction.
So this recipe is special to me, because it goes out to you Mom and M.O.D. Thank you for loving, supporting, encouraging, and standing by me unconditionally. I have absolutely no idea where I would be without either of you… probably a ditch somewhere (kidding!). Well, there were those few times in college, and post-college… never mind that. Let’s just stick with – I am very VERY lucky to have you both as my parents. And I love you. And yes, I absolutely will make these shooters for you. 🙂
Chop, chop (literally, because this recipe does involve chopping) get into the kitchen, get all lovey-dovey (or don’t) and make these for your loved ones/friends/neighbors/co-workers…whomever. They will adore you for it, especially if you include the optional alcohol ingredient.
Spicy Bloody Mary Gazpacho & Shrimp Shooters
- Bloody Mary Gazpacho:
- ½ Roasted Red Bell Pepper – roughly chopped
- ½ Hothouse Cucumber – roughly chopped
- 1 stalk Celery (with leaves, if possible) – roughly chopped
- 1/4 Red Onion – diced
- 1 pound Ripe Cherry Tomatoes (I used a combination of golden and red) – halved
- 1 Clove Garlic – minced
- ½ tsp Salt
- ¼ tsp Black Pepper
- ½ tsp Sugar
- ¾ tsp Celery Salt
- 1 tsp Worcestershire sauce
- 1 TBS Lime Juice
- 1 TBS Extra Virgin Olive Oil
- 1 TBS Horseradish Sauce
- ½ -1 tsp Tabasco , according to taste (optional, can substitute seeded and diced jalapeno)
- 1 ½ cups Bloody Mary Mix (I used ‘Zing-Zang Bloody Mary Mix’)
- 2-3 oz Vodka (optional)
- Salt and Pepper , to taste
- Lime Juice and Black Pepper to coat shot glass rim
- Bloody Mary Shrimp (recipe follows)
- Optional Garnishes: Cooked Bacon, Chives, Celery Sticks, Lemon or Lime Wedges
- Bloody Mary Shrimp:
- 1 cup Bloody Mary Mix
- 2 tsp Worcestershire Sauce
- ½ tsp Tabasco
- ½ tsp Celery Salt
- ½ tsp Garlic Powder
- ½ tsp Black Pepper
- 1 pound Large White Shrimp – peeled, deveined and tail left in tact
- In the bowl of a food processor, fitted with a steel blade attachment, pulse each vegetable (red bell pepper – tomatoes) separately until coarsely chopped. Be careful NOT to over process. Transfer each chopped vegetable to a large mixing bowl.
- Add remaining ingredients to bowl (garlic – vodka); stir thoroughly to combine.
- Transfer ½ of the mixture to the bowl of the food processor. Puree until smooth, about 1 -2 minutes.
- Add pureed gazpacho back to mixing bowl. Mix and adjust seasoning, according to taste with salt and pepper.
- Cover with plastic wrap and refrigerate for at least 2 (up to 6) hours to allow flavors to marry.
- Taste for seasoning again before serving.
- To serve: Use a lime wedge to moisten the top of a shot glass, roll the moistened rim in black pepper. Pour the gazpacho into a measuring cup, or any container with a spout, to cleanly transfer gazpacho into shot glasses. Top with desired garnishes and a roasted shrimp (recipe below).
- Spicy Bloody Mary Roasted Shrimp
- In a medium sized mixing bowl, or large Ziploc bag, combine ingredients for marinade.
- Add shrimp
- Marinate for 30 minutes – 1 hour, stirring ½ way through marinade time.
- Preheat oven to 425 degrees F. Prepare a sheet pan by lining it with aluminum foil for easy clean up.
- Drain shrimp and discard marinade.
- Place shrimp, in a single layer, on prepared sheet pan. Roast shrimp for 5-8 minutes, or until pink in color and cooked through. Be careful not to overcook them or they will taste rubbery!! *I used 21-25 Large White Shrimp, they were cooked perfectly after 5 ½ minutes.
- Serve atop the Gazpacho shot glass… use a toothpick to skewer them, hang them off the rim, use your imagination!