A spicy and smoky take on the classic, perfectly complemented by chipotle shrimp.
By Heather Christo.
Preparation:
Cook:
Level: Easy
Ingredients
- ¼ cups Canned chipotle peppers, with Adobo sauce (to taste smoky and spicy)
- 46 ounces, liquid Chilled vegetable juice, divided
- ½ cups Prepared Horseradish
- 1 teaspoon Celery seeds
- 4 dashes (generous) Worcestershire sauce
- 1 cup Fresh vodka
- Ice, as needed
- 12 Peeled and deveined large prawns
- 2 tablespoons Olive oil
- Lemon wedge, to garnish the glass (optional)
- Kosher salt
Preparation
In the bowl of a blender, blend the chipotle peppers and ½ cup vegetable juice on high until smooth. Take ¼ cup of the mash mixture and transfer to a small bowl with the shrimp. Leave to marinate for at least a few minutes.
Meanwhile, in a large pitcher, combine remaining chipotle puree, remaining vegetable juice, horseradish, celery seed, Worcestershire and vodka. Mix well and season to taste with kosher salt. Refrigerate until ready to serve.
In a heavy-bottomed skillet or sauté pan, add olive oil over medium-high heat. Add the shrimp, 6 at a time, and cook until golden around the edges and opaque in the center, about 1 minute on each side. Set aside while cooking the remaining shrimp.
Fill the glasses with ice and pour the Bloody Mary mixture over the ice. Garnish to taste and garnish with shrimp. If desired, rub a lemon wedge around the rim of the glass and dip it in kosher salt.
