GOOEY HOT COCOA MARSHMALLOW COOKIESCOOKIES:½ c. butter1 ½ c. semisweet chocolate chips1 ½ c. flour¼…
Zippy Bloody Mary Tomato Salad with Pickled Shrimp
| Zippy Bloody Mary Tomato Salad with Pickled Shrimp | Print |
Recipe By: Alice Morrow
Zippy Bloody Mary Tomato Salad with Pickled Shrimp
Ingredients
- 3 lbs. assorted large tomatoes (Creole, Heirloom, etc.), sliced
- ½ c. diagonally sliced celery
- ½ c. firmly packed celery leaves
- Garnishes: pickled green beans, lemon slices, parsley
- Easy Pickled Shrimp:
- 1 lemon, thinly sliced
- ½ red onion, thinly sliced
- ¼ c. good quality olive oil
- ¼ c. red wine vinegar
- 2 T. chopped fresh dill
- 2 T. chopped fresh parsley
- 1 T. minced garlic
- 1 lb. peeled, medium cooked shrimp
- Kosher salt, black pepper
- Vinaigrette:
- ½ c. spicy Bloody Mary Mix (I like Zing-Zang Brand)
- ¼ c. good quality olive oil
- 3 T. fresh lemon juice
- 1-2 T. prepared horseradish
- 1-2 t. Tabasco, to taste
- 1 t. celery salt
- 1 t. Worcestershire sauce
Instructions
- VINAIGRETTE: Whisk together all the ingredients. Set aside or refrigerate until needed.
- [b]. PICKLED SHRIMP[/b]: Season shrimp with salt and pepper. Mix the remaining ingredients and put in zip-lock bag. Add shrimp, seal and chill 2-6 hours. Remove shrimp, discard marinade.
- 3. SALAD: Arrange tomatoes and sliced celery on a large chilled platter.
- Sprinkle with salt and pepper to taste.
- Drizzle some of the vinaigrette over the tomatoes, to taste.
- Spoon the shrimp mixture over the top. Top with celery leaves and serve with garnishes and put extra vinaigrette on the side.
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