“Killer” and “Bloody” in a Recipe Title?

Not sure that sounds right but I appreciate that my daughter’s husband, Drew, thought the “Bloody Mary Shrimp” should be called “Killer Bloody Mary Shrimp”. So I’ll settle on the title, “Bloody Mary Shrimp Shooters” (but that’s because Meg liked the way it was served).

Back to the Godfather she’s referring to…Preston. There’s only one. Witness his toast at her rehearsal dinner a year ago when he told the guests that when he was asked to be a godfather, he wasn’t sure what that meant…………(pause)………..so he rented the movie! (Talk about a Bloody Mary).

This recipe makes quite a bit so it’s a good way to stretch the “shrimp” budget.

Bloody Mary Shrimp Shooters

1 lb. medium shrimp, peeled and deveined
1 ½ cups thinly sliced celery
1 cup thinly sliced green onions
½ cup ketchup (yes, folks, I said ketchup in this)
¼ cup vodka
¼ cup fresh lemon juice
1-2 Tbl. horseradish, depending on taste
1 tsp. Worcestershire sauce
½ tsp. Tabasco

In large saucepan, bring 2 quarts of water with 2 Tbl. salt to boil. Add shrimp and cook a scant 1-3 min, just til they turn pink. DON’T OVERCOOK. Drain and cool to room temp, about 30 min. Cut shrimp into thirds and transfer to large bowl with celery and green onion.

Whisk together remaining ingredients, along with ¼ tsp. pepper and ¾ tsp. salt, or to taste. Just before serving, stir sauce into shrimp mixture. Spoon into tall shot glasses and arrange in a glass bowl filled with crushed ice.

(For you do-it-ahead cooks…shrimp can be cooked and tossed with veggies 4 hours ahead, then chilled in sealed bag. Bring to room temp, about 30 min. before tossing with sauce. Sauce can be made 1 day ahead and chilled, covered.)

This did make a good complement to Meg’s Havarti en croute, and was a nice way to treat our favorite guest before dinner out. He was so full and content with the evening that Meg asked him if he’d like to stay over, which he did. I guess she made him an offer he couldn’t refuse.