Frozen Bloody Mary Shrimp Cocktail

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  • Level: Intermediate
  • Total: 4 hr 30 min
  • Prep: 20 min
  • Inactive: 4 hr
  • Cook: 10 min
  • Yield: 4 servings
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Bloody Mary:

1/2 lemon, cut into wedges (save other 1/2 for dressing)

1/2 lime, cut into wedges (save other 1/2 for dressing)

1 tablespoon prepared horseradish

2 teaspoons celery seed

1 handful fresh cilantro leaves, chopped

2 dashes Worcestershire sauce

2 dashes hot sauce

1 (32-ounce) bottle vegetable or tomato juice, preferably organic

1/2 cup vodka*

Kosher salt and freshly ground black pepper


1 red onion, cut in half

1 lemon, cut in half

2 bay leaves

1/2 teaspoon black peppercorns

1 pound large shrimp, shells on


1 cup creme fraiche or sour cream

2 tablespoons Dijon mustard

1 tablespoon prepared horseradish

1/2 lemon, juiced

1/2 lime, juiced

1/2 bunch fresh chervil, chopped

1/2 bunch fresh chives, chopped

Kosher salt and freshly ground black pepper

Watercress, for garnish

Lemon wedges, for garnish

Extra-virgin olive oil, for drizzling


Special equipment:
4 (4 to 6-ounce) molds, preferably metal
  1. Make the Bloody Mary: Put into a pitcher the lemon and lime wedges, horseradish, celery seed, cilantro, Worcestershire, and hot sauce. Muddle these ingredients by smashing them together with a wooden spoon. Pour in the juice and the vodka; stir, taste, and season with salt and pepper. Serve on the rocks as a beverage or pour into the molds and place in the freezer for 4 hours or overnight.
  2. Poach the shrimp: Put the onion, lemon, bay leaves, and peppercorns into a medium size pot and fill it with water. Bring to a boil, add the shrimp, reduce the heat, and simmer until the shrimp are cooked through, about 5 minutes. Drain and refrigerate. When they are cool enough to handle, peel and devein them.
  3. Make the dressing: In a bowl combine the creme fraiche, mustard, horseradish, lemon juice, lime juice, chervil, and chives. Taste and adjust seasoning with salt and pepper.
  4. Serve: Unmold a Frozen Bloody Mary onto a chilled salad plate. Toss the shrimp with the dressing and divide them among the plates. Garnish with watercress and a lemon wedge; drizzle over a few drops of olive oil

Cook’s Note

*If not using, add an additional 1/2 cup tomato juice

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