Pickled Shrimp with Bloody Mary Sauce

Serves 12
Chef Brian Streeter
Pairs well with:
Sauvignon Blanc, Napa Valley

Sauvignon blanc and shrimp work so well together that it’s one of those wine and food parings we keep coming back to again and again. You just know it’s going to perfect match. In this version the shrimp are pickled with lots of aromatic spices, lemon and vegetables to add more flavor and served with a bloody mary sauce which is really just a grown up version of cocktail sauce. The sweetness of the shrimp along with the brightness of the spices really highlight the fresh fruit flavors of Sauvignon Blanc. Enjoy!


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

1 stalk celery, sliced thin
1/4 red onion, sliced thin
1/2 lemon, sliced thin
1 clove garlic, slivered
2 t. mustard seed
3/4 t. celery seed
1/4 c. rice wine vinegar
2 T. extra virgin olive oil

1 c. tomato puree
1/2 c. tomato juice
1 T. Worcestershire sauce
3-4 dashes Tabasco sauce
1 T. lemon juice
1/2 t. chili-lime salt
1 T. vodka
1 T. freshly grated horseradish


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 stainless steel bowl and whisk together. 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.

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