Bloody Mary Shrimp Dish

December 30, 2018 11:58 AM

Bloody Mary Shrimp Dish by Jodie Fitz
2 pounds of shrimp
2 tablespoons olive oil
1 clove of garlic, minced
6 oz. low sodium V8 juice
2 oz. vodka
1 tablespoon chili sauce
1 teaspoon onion powder
1 teaspoon maple syrup
½ teaspoon Worcestershire sauce
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon cayenne pepper
Peel, devein and wash the shrimp.  Pat it dry.
Heat the oil over medium heat.  Add the garlic and stir it around until it becomes opaque, do not brown the garlic.  Add the shrimp and sauté them until they have fully cooked; they will turn a slight pink color on the exterior and solid white on the inside.
In a separate bowl or container (such as a bell jar), combine the V8 juice, vodka, chili sauce, Worcestershire sauce, onion powder, garlic powder, maple syrup, salt, garlic powder and cayenne pepper.  Either whisk the ingredients together or shake them in a tightly covered jar. 
Remove the cooked shrimp from the pan and set them aside. Pour the liquid mixture into the same pan you sautéed the shrimp and let it come to a boil, lower the temp and let it simmer. Add the shrimp back in and let them cook for a few minutes longer.  Serve with toothpicks or as shrimp tacos.
Shrimp Tacos:  Use min flour or corn tortillas.  Serve with toppings such as Cole Slaw, Pico De Gallo, sour cream, sliced avocado and corn.

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