Stonewall Kitchen, LLC

Thursday, January 1, 2009

Today is Bloody Mary Day!

Happy New Year! Today is Bloody Mary Day, and what an appropriate way to kick off the New Year!

image from

To assist you with finding the perfect Bloody Mary recipe for this special day, I found a Bloody Mary recipe treasure trove at! I have featured a recipe that sounds like a real eye-opener, as I tend to like mine on the spicy side (and with Ketel One, thank you!)!

Wasabi Bloody Mary

1/2 fresh Lime Juice
4 1/2 tsp Wasabi
6 cups low-salt V8 Juice
3 tbsp Worcestershire Sauce
1 1/4 tsp Hot Pepper Sauce
3/4 tsp Salt
1 1/2 cups Vodka

Combine lime juice and wasabi with a whisk, until wasabi dissolves. Pour into a pitcher, and add veggie juice, worcestershire sauce, pepper sauce and salt. Chill.
tir in vodka and serve over ice, with a stalk of celery or pickled asparagus.
Serves 8.

If you are not one for cocktails, here is a version from that is a "bloody" good twist on the traditional shrimp cocktail!

(image from, photo by: Roland Bello)

Bloody Mary Shrimp
Gourmet, December 2007
Shelley Wiseman

Yield: Makes about 50 hors d'oeuvres
Active time: 35 min
Total time: 1 hr

Shrimp cocktail meets everyone's favorite Sunday-morning drink. In other words, this is a vodka-infused shrimp cocktail in a spoon.


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 scallions (about 6)

For sauce
1/2 cup ketchup
1/4 cup vodka (preferably Absolut Peppar)
1/4 cup fresh lemon juice
2 tablespoons bottled horseradish (not drained), or to taste
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco

Equipment: Chinese soupspoons
Garnish: diced avocado (optional)


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.

Cooks' notes:
· Shrimp can be cooked and tossed with vegetables 4 hours ahead, then chilled in a sealed bag. Bring to room temperature, about 30 minutes, before tossing with sauce. · Sauce can be made 1 day ahead and chilled, covered.

And, as always, enjoy in moderation, and have a designated driver anytime you enjoy
a cocktail or two!

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