 | For our Bloody Mary fans - THE adult shrimp salad for your party or tailgating. Of course it can be made without the vodka and enjoyed for its robust flavor alone. |
1 pound shrimp, uncooked, shelled
2 tablespoons celery salt
4 ounces vodka
1 cup grape tomatoes, quartered
12 stuffed olives, halved
1 cup chopped artichoke hearts
¼ cup VERY finely chopped celery
3 cups cooked small pasta shapes
6 ounces canned tomato sauce
1 teaspoon Tobasco sauce
1 teaspoon Worcestershire sauce
1/8 teaspoon black pepper
½ teaspoon horseradish sauce
1 teaspoon celery salt
Celery stalk ends to cut as spoons
Cook shrimp in 2 tablespoons of celery salt and drain
While warm place in container with vodka
When cooled slightly, cover and marinate overnight
Drain, reserving 2 ounces of marinade
Cut shrimp into bite size pieces
Toss shrimp with tomatoes, olives, artichokes, celery and pasta
In a bowl mix reserved marinade, tomato sauce and the remaining seasonings
Add to shrimp mixture and stir well
Serve in glasses or small bowls with individual celery “spoons” cut from stalk ends
Yield: 12 cups
2 tablespoons celery salt
4 ounces vodka
1 cup grape tomatoes, quartered
12 stuffed olives, halved
1 cup chopped artichoke hearts
¼ cup VERY finely chopped celery
3 cups cooked small pasta shapes
6 ounces canned tomato sauce
1 teaspoon Tobasco sauce
1 teaspoon Worcestershire sauce
1/8 teaspoon black pepper
½ teaspoon horseradish sauce
1 teaspoon celery salt
Celery stalk ends to cut as spoons
Cook shrimp in 2 tablespoons of celery salt and drain
While warm place in container with vodka
When cooled slightly, cover and marinate overnight
Drain, reserving 2 ounces of marinade
Cut shrimp into bite size pieces
Toss shrimp with tomatoes, olives, artichokes, celery and pasta
In a bowl mix reserved marinade, tomato sauce and the remaining seasonings
Add to shrimp mixture and stir well
Serve in glasses or small bowls with individual celery “spoons” cut from stalk ends
Yield: 12 cups
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