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Bloody Mary Shrimp Pasta
Created by Gator Gal, Thursday, 11 December 2008
Description This is a great twist on the perennial brunch favorite. 
Ingredients
At a glance
Main Ingredient
Seafood
Pasta
Course
Appetizers
Dinner
Lunch
Cooking Method
Camp Stove
RV Kitchens
Campfire Cooking
Grilling
Cuisine
American
Serves
4-6
Shrimp
  • 1 lb medium peeled and deveined shrimp
  • sea salt
Bloody Mary Sauce
  • 1/2 cup ketchup
  • 1/4 cup vodka (preferably Absolut Peppar)
  • 1/4 cup fresh lemon juice
  • 2 tablespoons bottled horseradish (not drained), or to taste
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Tabasco

Pasta

  • Angel hair or thin pasta of your choice

Garnish

  • bite size sliced celery
Methods/steps

Shrimp

Bring 2 cups of salted water to a boll - Add shrimp, then remove from heat and let stand in water until cooked through, about 5 minutes.

Transfer shrimp to to a large bowl with the warm pasta.

Pasta

Cook pasta according to package directions.

Bloody Mary Sauce

Whisk together all sauce ingredients, + 1/4 teaspoon pepper, and 3/4 teaspoon salt, or to taste. 

Putting it all together

Pour Bloody Mary Sauce over warm shrimp and pasta and toss.

Add celery to garnish.

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