This recipe has the signature flavors of the great brunch cocktail mix with cool shrimp and crunchy celery in a versatile salad. Serve it straight up in a chlled bowl as part of a bigger spread; dab some on top of toasted, buttered brioche squares; stuff wide celery hearts or perfectly cupped Bibb or romaine lettuce leaves with spoonfuls; tuck into mini pita pockets; or fill tiny cordial classes with it and serve with cocktail forks as an amuse-bouche. (You might opt to chop the shrimp and celery smaller if the salad is destined for two-bite portions to be stuffed, tucked, or piled high.) Consider grilling the shrimp to add a smoky flavor, which matches the rest of the ingredients perfectly.


  • 2 pounds cooked large (31/35) shrimp, tail shell removed (see Tip for cooking raw shrimp)
  • 3 stalks celery, halved lengthwise and sliced diagonally 1/4 inch thick (about 1 1/2 cups)
  • 1/4 cup loosely packed fresh parsley, chopped
  • 1/2 cup canned crushed tomatoes
  • 1/4 cup prepared horseradish
  • 2 tablespoons finely chopped fresh chives
  • 2 tablespoons mayonnaise
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice (about
  • 1/2 medium lemon)
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon hot sauce, such as Tabasco
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon celery salt
  • 1/8 teaspoon freshly ground black pepper (about 10 grinds)


Cut each shrimp into 4 small pieces and pile them into a large mixing bowl. Add the celery and parsley and toss to combine.

In a small mixing bowl or large spouted measuring cup, whisk together the tomatoes, horseradish, chives, mayonnaise, olive oil, lemon juice, Worcestershire sauce, hot sauce, kosher salt, celery salt, and pepper. Pour the tomato mixture over the shrimp and stir everything together.

Adjust the seasoning to taste. Cover and refrigerate for at least 1 hour and up to overnight. Stir well again before serving.

tip: Raw shrimp can be markedly less expensive per pound than cookec shrimp. To prepare it yourself, you'll need to peel and devein the shrimp first. Work your thumb beneath the thin shell where an opening is accessible at the head end. Lift the shell up away from the body of the shrimp and peel it away by hand. Depending on your purposes, you may choose to leave the tail shell intact (if you're making shrimp cocktail, for example). For this recipe, peel and discard it along with the rest of the shell. Next, hold the shrimp in one hand so the wider curved "back" is facing upward toward you and the shrimp is curled downward. You will be able to see a dark line beneath the surface of most of the shrimp. Run a sharp paring knife down the middle of the shrimp, along this line, cutting only about Vk of an inch deep. Pull out the dark vein and discard it. To cook the shrimp, bring a pot of water to a boil (size depending on the amount of shrimp you're cooking) over high heat. Lower the heat to low so the water is barely simmering and add the shrimp. Poach them for 2 to 3 minutes, until they are pink and white without any visible gray left. Drain the shrimp and run cold water over them until they are completely cool. Use them within a day or two.

Serves 6 to 8

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Submitted 6/9/14.
Source: Choosing Sides by Tara Mataraza Desmond
Submitted By: b smith

Bloody Mary Shrimp Salad