This snappy cocktail sauce is inspired by the Bloody Mary drink. The recipe is ideal for entertaining because both the shrimp and sauce can be prepared ahead of time. Although hot pepper sauce lends a bit of heat, it’s not enough to overpower the other flavors.
SHRIMP
2 1/2 cups water
2 tablespoons white wine vinegar
2 (1-inch-wide) strips lemon peel*
1 teaspoon salt
1 lb. shelled, deveined uncooked medium shrimp (31 to 35 count)
SAUCE
1 (14.5-oz.) can diced tomatoes, well-drained
1 small garlic clove, minced
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
3/4 teaspoon paprika
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
1/8 teaspoon celery seeds
1/8 teaspoon salt
1 tablespoon vodka, if desired
1. Bring water, vinegar, lemon peel and salt to a gentle simmer in medium saucepan over medium heat. Add shrimp; cook 3 to 6 minutes or until shrimp turn pink. Strain; spread shrimp on plate to cool. Cover and refrigerate until ready to serve.
2. Process all sauce ingredients except vodka in food processor or blender until sauce is almost smooth. Stir in vodka. Refrigerate at least 30 minutes. (Shrimp and sauce can be prepared 1 day ahead.) Serve shrimp with sauce.
TIP *Peel lemon with vegetable peeler.
6 servings
PER SERVING: 75 calories, .5 g total fat (0 g saturated fat), 12 g protein, 3.5 g carbohydrate, 110 mg cholesterol, 455 mg sodium, .5 g fiber