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Bloody Melinda’s Cocktail with Pickled Shrimp

Bloody Melinda's Cocktail with Pickled Shrimp

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Course: Craft Cocktail and Drink
Cuisine: American, New Orleans


Melinda's Pickled Shrimp

  • 1 lb shrimp 16-25 count, peeled and deviened
  • 3 tbsp Old Bay Seasoning
  • 1 cup red onion thinly sliced
  • 1 cup flat leaf parsley chopped
  • ½ cup dill roughly sliced
  • 2 cloves garlic chopped
  • 3 tbsp Melinda's Scotch Bonnet Hot Sauce
  • 1 cup apple cider vinegar
  • ½ cup lime juice
  • ¼ cup olive oil
  • 2 tsp Kosher Salt
  • 1 tsp course black pepper

Bloody Melinda's Cocktail

  • 3 cups tomato juice
  • ½ cup Melinda's Jalapeno Ketchup
  • 3 tbsp Melinda's Scotch Bonnet
  • 3 tbsp lime juice
  • 3 tbsp horseradish
  • 2 tbsp Worcestershire Sauce
  • 2 tbsp soy sauce

Bloody Melinda's Cocktail - Garnish

  • Tajin to rim glass
  • 2 Melinda's Pickled Shrimp
  • 1 lime wedge
  • Pickled okra or green beans
  • Celery Stalk


Melinda's Pickled Shrimp

  • 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.
  • Add red onions, parsley and dill to shrimp bowl.
  • 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.
  • Add dressing to shrimp mixture. Toss well.
  • Place pickled shrimp in 1 quart glass, cover with lid, and chill overnight before serving.

Bloody Melinda's Cocktail

  • 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.
  • 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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