Sauteed Bloody Mary Shrimp recipe

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Ingredients

1 (32 ounce) can tomato juice
4 tablespoons Bloody Mary dry spice mix (such as Lucille's®), divided
2 tablespoons olive oil
1 (8 ounce) can sliced water chestnuts, drained
3 scallions, cut into 1-inch pieces, or more to taste
1 jalapeno pepper, seeded and minced
3 cloves garlic, slivered
32 colossal shrimp, shelled and deveined with tail on

Nutrition Info

350.9 calories
carbohydrate: 21.4 g
cholesterol: 426.1 mg
fat: 9.3 g
fiber: 2.7 g
protein: 48.3 g
saturatedFat: 1.6 g
servingSize: -
sodium: 2221.5 mg
sugar: 9.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine tomato juice and 2 tablespoons Bloody Mary spice mix in a large jar with a lid and shake vigorously for 15 seconds. Set aside.

  2. Heat oil lin a large pan over medium heat. Add water chestnuts, scallions, jalapeno pepper, garlic, and about 2/3 the Bloody Mary-tomato juice mixture. Cook 2 minutes.

  3. Place shrimp in a bowl and sprinkle with remaining Bloody Mary spice mix. Add them to the pan with the tomato juice mixture. Cook and stir until shrimp are opaque and curl slightly, 2 to 3 minutes.

Recipe Yield

4 servings

Recipe Note

Serve over rice or pasta, or plain as appetizer. Lucille's Bloody Mary Mix® is a dry spice used for cooking or added to tomato juice to create a Bloody Mary.

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