Bloody Melinda's Cocktail with Pickled Shrimp
Bloody Melinda's Cocktail with Pickled Shrimp
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Melinda's Pickled Shrimp
1lbshrimp16-25 count, peeled and deviened
1cupred onionthinly sliced
1cupflat leaf parsleychopped
1/2cupdillroughly sliced
1/2cuplime juice
1/4cupolive oil
Bloody Melinda's Cocktail - Garnish
    Melinda's Pickled Shrimp
    1. Bring Old Bay and 8 cups water to a boil in a 4-qt. saucepan; add shrimp, reduce heat to low, and cook until shrimp are pink, about 2 minutes. Drain and transfer to bowl.
    2. Add red onions, parsley and dill to shrimp bowl.
    3. In a separate mixing bowl, add apple cider vinegar, lime juice, Melinda's Scotch Bonnet sauce, garlic, salt, and pepper. Slowly wisk in olive oil until dressing becomes a homogenous mixture.
    4. Add dressing to shrimp mixture. Toss well.
    5. Place pickled shrimp in 1 quart glass, cover with lid, and chill overnight before serving.
    Bloody Melinda's Cocktail
    1. Place all Melinda's mix ingredients into a 1-quart glass jar, secure lid, shake well and refrigerate until ready to use. Mixture is good for 1 week.
    2. To make a Bloody Melinda Rim a glass with lime wedge and Tajin. Place 1/2 cup of Melinda's mix, 2 ounces of vodka, and 1 cup of ice into a cocktail shaker. Shake well and pour into glass. Garnish with Melinda's pickled shrimp, lime wedge, pickled vegetables and celery stalk.
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