Shrimp Cocktail Shooters

Shrimp Cocktail Shooters are a fun and tasty little appetizer. Take a poached Gulf shrimp, drop it on top of a spicy Bloody Mary sauce, top it with a little lemon zest and shoot it back. For parties, I like to use a small martini glass to present this shooter.

Course Appetizer

Cuisine American

Keyword cocktail, shooter, shrimp

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 615kcal

Ingredients

1/2 pound shrimp 21-26
2 tbsp Butter
1 tsp Old Bay Seasoning

For The Cocktail Sauce

1/2 cup Ketchup
1 tbsp Vodka
1 tbsp Horseradish prepared
1 tsp Worcestershire sauce
1 tsp Sriracha
1 half Lemon juice squeezed

Instructions

Start by peeling and deveining Gulf Shrimp (½ pound). Pat and dry the shrimp on paper towels. And then season the shrimp with Old Bay seasoning (1 tsp). Put the shrimp in the refrigerator and let the shrimp marinate in the seasoning for at least 1 hour before poaching. This step is similar to dry brining and the shrimp will remain firm and juicy.
Melt the butter (2 tbsp) in a saute pan over medium Heat. Add the shrimp to the pan and slowly poach the shrimp in the butter for 3 to 4 minutes until they are pink and cooked through. Be careful not to overcook the shrimp. Remove the shrimp from the pan and cover and set aside in the refrigerator to chill.
Make the cocktail sauce by combining ketchup (1/2 cup), horseradish (1 tbsp), vodka (1 tbsp), Worcestershire sauce (1 teaspoon), Sriracha sauce (1 tsp), lemon juice (1/2 squeezed lemon), and finish with salt and pepper.
Set the cocktail sauce in the refrigerator for at least 30 minutes. However, the sauce will be at its peak flavor and consistency after 4 hours.

Nutrition