Ingredients
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
Instructions
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.
