Bloody Melinda's Cocktail with Pickled Shrimp
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Bloody Melinda's Cocktail with Pickled Shrimp
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Ingredients
Melinda's Pickled Shrimp
1 lb shrimp 16-25 count, peeled and deviened
1 cup red onion thinly sliced
1 cup flat leaf parsley chopped
1/2 cup dill roughly sliced
2 cloves garlic chopped
1/2 cuplime juice
1/4 cupolive oil
2 tspKosher Salt
Bloody Melinda's Cocktail
Bloody Melinda's Cocktail - Garnish
  Tajin to rim glass
  Pickled okra or green beans
Instructions
  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.
  6. 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.
  7. 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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