Bloody Mary Shrimp

This recipe is a bite-sized shrimp cocktail infused with vodka.  A Bloody Mary on a spoon!  This recipe is from www.epicurious.com, one of my favourite recipe websites.

I like the idea of serving it on spoons - you can tip your head back and slide the entire thing in your mouth in one fell swoop.  These chinese soup spoons can be purchased from any kitchen store for a reasonable price.  I bought mine at Pier 1.

Yield:  Makes about 50 hors d'oeuvres

For shrimp:
1 pound medium shrimp in shell, peeled and deveined

1 1/2 cups thinly sliced celery (3 to 4 ribs)

1 cup thinly sliced green onions (about 6) 

For sauce:
1/2 cup ketchup

1/4 cup vodka

1/4 cup fresh lemon juice

2 tablespoons bottled horseradish (not drained), or to taste

1 teaspoon Worcestershire sauce

1 teaspoon Tabasco

Prepare shrimp:

Bring a large saucepan of salted water (2 tablespoons salt for 2 quarts water) to a boil. Add shrimp, then remove from heat and let stand in water until cooked through, about 5 minutes. Drain in a colander and cool to room temperature, about 30 minutes. Cut shrimp into thirds and transfer to a large bowl with celery and scallions.

Make sauce:

Whisk together all sauce ingredients, 1/4 teaspoon pepper, and 3/4 teaspoon salt, or to taste.

Just before serving, stir sauce into shrimp mixture. Spoon 2 shrimp pieces with vegetables and sauce into each soupspoon and arrange spoons on a platter.
  

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Notes:

• I don't use horseradish as I never have it on hand, but I am quite liberal with the hot sauce.
• I also add diced tomatoe to mine.
• I use previously cooked shrimp as it saves time.  However, if you prefer to use uncooked shrimp, shrimp can be cooked and tossed with vegetables 4 hours ahead, then chilled. Bring to room temperature, about 30 minutes, before tossing with sauce.  Sauce can be made 1 day ahead and chilled, covered.