Jon and I recently celebrated our seventh wedding anniversary and we spent it at a gorgeous hotel on Amelia Island, Florida. It was probably my favorite place we’ve stayed so far. We had a great view of the beach and ocean. We spent a lot of time there relaxing on the balcony with cocktails.
I was able to go for a massage and while I was off relaxing, Jon went exploring the resort and found a great place for dinner. We had some great seafood at dinner. The waitress thought our meal was taking too long (we didn’t feel that way nor did we even notice), and she offered to bring us a shrimp cocktail appetizer. It was some of the best shrimp cocktail we’ve had. We kept asking each other why we haven’t made our own shrimp cocktail at home, especially with having access to fresh local shrimp.
We will no longer have to ask why we haven’t made shrimp cocktail, because we’re making that today! We’ve added our own little twist…Bloody Mary Shrimp Cocktail!
Shrimp Ingredients:
1 lb fresh large shrimp, peeled and deveined
½ tsp salt
½ tsp ground black pepper
½ tsp granulated garlic
¼ tsp dried dill
½ tsp dried basil
Juice of ½ lemon
Combine the salt, pepper, granulated garlic, dill, and basil in a small mixing bowl. Stir to combine.
Drizzle the lemon juice over the shrimp. Gently toss the lemon coated shrimp with the seasonings.
Using a vegetable steamer, according to manufacturer instruction, steam the shrimp until they are pink and opaque.
Shock the shrimp in an ice water bath, to stop the cooking and to cool the shrimp. Only leave in for about 30 seconds.
Transfer the shrimp to storage container and cover. Refrigerate for up to 24 hours before serving.
Serve with the prepared cocktail sauce.
Cocktail Sauce Ingredients:
1 cup canned crushed tomato
¼ tsp celery salt
Juice of ½ lemon
½ tsp hot sauce
2 tbsp or 1 oz vodka (optional)
1 tsp sugar
2 tbsp prepared horseradish
¼ tsp Worcestershire sauce
1 tbsp honey
¼ tsp salt
¼ tsp ground white pepper
2 tsp vinegar
*Please keep in mind this sauce DOES NOT get cooked, so the alcohol remains. Recipe is not suitable for those under legal drinking age, unless the vodka is omitted.
Combine all ingredients in a bowl, and stir to combine.
Cover the bowl with a lid or plastic wrap, and refrigerate for at least 2 hours and up to 24 hours before serving.
Serve the cocktail sauce with the chilled, steamed shrimp.
- Shrimp Ingredients:
- 1 lb fresh large shrimp, peeled and deveined
- ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp granulated garlic
- ¼ tsp dried dill
- ½ tsp dried basil
- Juice of ½ lemon
- Cocktail Sauce Ingredients:
- 1 cup canned crushed tomato
- ¼ tsp celery salt
- Juice of ½ lemon
- ½ tsp hot sauce
- 2 tbsp or 1 oz vodka
- 1 tsp sugar
- 2 tbsp prepared horseradish
- ¼ tsp Worcestershire sauce
- 1 tbsp honey
- ¼ tsp salt
- ¼ tsp ground white pepper
- 2 tsp vinegar
- *Please keep in mind this sauce DOES NOT get cooked, so the alcohol remains. Recipe is not suitable for those under legal drinking age, unless the vodka is omitted.
- Shrimp:
- Combine the salt, pepper, granulated garlic, dill, and basil in a small mixing bowl. Stir to combine.
- Drizzle the lemon juice over the shrimp. Gently toss the lemon coated shrimp with the seasonings.
- Using a vegetable steamer, according to manufacturer instruction, steam the shrimp until they are pink and opaque.
- Shock the shrimp in an ice water bath, to stop the cooking and to cool the shrimp. Only leave in for about 30 seconds.
- Transfer the shrimp to storage container and cover. Refrigerate for up to 24 hours before serving.
- Serve with the prepared cocktail sauce.
- Cocktail Sauce:
- Combine all ingredients in a bowl, and stir to combine.
- Cover the bowl with a lid or plastic wrap, and refrigerate for at least 2 hours and up to 24 hours before serving.
- Serve the cocktail sauce with the chilled, steamed shrimp.
