This dish is a fun play on two different things. It combines the flavors of a traditional Bloody Mary along with the familiarity of a classic shrimp cocktail. It’s a perfect and simple salad that would take any dinner party to the next level and if you want to use the Coastal Seafood brand, house-made cocktail sauce instead of making your own, be our guest!
Serves Approx 4-6
- 1 lbs Coastal Seafood Brand 16-20 Shrimp, Peeled & Deveined
- 1 Cup Water
- 1 Cup Rice Wine Vinegar
- ½ Cup Sugar
- Zest of 1 Lemon
- 2 Bay Leaves
- 1 Tablespoon Black Peppercorns
- 1 Tablespoon Coriander Seeds
- Half a Red Onion, Thinly Sliced
- 1 Tablespoon Kosher Salt
- 1 Stalk of Celery, Thinly Shaved
- Celery Leaves
- 2 Tablespoons Olive Oil
FOR COCKTAIL SAUCE | Optional
- ¼ Cup Chili Sauce
- ¼ Cup Ketchup
- 2 Tablespoons Prepared Horse Radish
- 1 Tablespoon Fresh Lemon Juice
In a small saucepot over medium high heat, add water, rice wine vinegar, sugar, lemon zest, bay leaves, peppercorns, coriander seeds, red onion, and salt and bring to a simmer. Cook until the sugar fully dissolves and then simmer for an additional five minutes.
Add in the shrimp and gently poach in the liquid until the shrimp just turns pink. Remove from heat and chill immediately. Allow to marinate in a refrigerator for at least one hour or up until overnight.
Once the shrimp has thoroughly chilled and marinated, remove them from the pickling liquid along will all of the red onions. Remove the shrimp tails and cut shrimp into thirds. Place the shrimp and onions into a mixing bowl along with the celery, olive oil, and two tablespoons of the poach liquid and toss to combine.
In another mixing bowl, combine the chili sauce, ketchup, horse radish, and lemon juice.
Put 2-3 tablespoons of the sauce onto a serving plate and plate the pickled shrimp salad on top. Garnish with the celery leaves.