Creole Grilled Shrimp Bloody Marys

By Erika on September 22nd, 2012 / / No Comments

Yield: Makes 2

Creole Grilled Shrimp Bloody Marys


For shrimp:

  • 2 large shrimp, deveined and peeled (with tails on)
  • 1 teaspoon vegetable oil
  • 2 teaspoon cayenne pepper
  • 1/2 lemon juiced

For Bloody Marys:

  • 12 ounces tomato juice
  • 1 tablespoon prepared horseradish
  • 3-4 dashes Tabasco Sauce
  • 2-3 dashes Worcestershire sauce
  • 1/4 teaspoon celery salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 lemon, juiced
  • 1/2 lime, juiced
  • 3 ounces good vodka
  • Ice
  • Celery stalks for garnish


  1. In a small bowl, mix vegetable oil, cayenne pepper and lemon juice. Add shrimp and toss to coat. Put in refrigerator for at least 15 minutes.
  2. heat Grill to Medium high and grill shrimp (on a skewer if it's easier) until pink on the outside and opaque in the center, about 1-2 minutes per side. Chill shrimp.
  3. Place ice in two mason jars (or glasses). In a small pitcher add tomato juice, horseradish, Tabasco, Worcestershire, celery salt, pepper, lemon, lime and vodka. Stir well to combine. Pour over ice and place celery stalk in glass to garnish. Put grilled shrimp on rim of glass and serve.

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