Open House 2016

Pickled Shrimp with Bloody Mary Sauce (turned off for rom 5.30.17)

Serves 12
Cook TIME:
5 minutes
Chef Brian Streeter
Pairs well with:
Sauvignon Blanc, Napa Valley

This recipe starts off our 2016 Open House paired with Sauvignon Blanc


3 lbs. large shrimp
1 gal. water
3 bay leaves, crushed
2 tsp. mustard seed
4 allspice berries
2 tsp. celery seed
1/3 c. kosher salt
3 sprigs fresh thyme
2 cloves garlic, slivered

¼ c. rice wine vinegar
¼ red onion, sliced thin
3 stalks celery, sliced thin
1 lemon, cut in half and sliced thin
2 cloves garlic, slivered
2 tsp. mustard seed
¾ tsp. celery seed

2 c. crushed tomatos
2 T. lemon juice
1 T. Worcestershire sauce
1 T. vodka
½ tsp. California chile powder
3-4 dashes Tabasco sauce
½ tsp. celery salt


Pour the water into a large saucepan with all the seasoning and bring to a boil. Cook for 5 minutes and add the shrimp. Turn off the heat and allow the shrimp to cool in the liquid. Drain and peel and devein the shrimp.

Place the shrimp in a stainless steel bowl and toss with the vinegar, olive oil, onion, celery, lemon, garlic and spices. Toss to evenly distribute and marinate overnight.

To make the bloody mary sauce, place all the ingredients for the sauce in a blender jar and blend until smooth. Taste for seasoning and adjust if necessary.

To serve, add a ladle of the sauce to a shallow bowl, place 5 shrimp in the center with some of the red onion and celery.

Enjoy with a glass of Cakebread Cellars Sauvignon Blanc.

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