Grilled Bloody Mary

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Grilled tomatoes add an extra special flavour to these refreshing drinks.
4 servings
2 Roma tomatoes, cored and cut in half
2 jalapenos, cut in half lengthwise and seeded
4 large shrimp, peeled and deveined
2 teaspoons Mazola® Corn, Canola OR Vegetable Oil
2 cups low sodium tomato juice
3/4 cup vodka
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
1/4 teaspoon horseradish
1 tablespoon olive juice, from a jar of Spanish olives
1/4 teaspoon celery seed
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/4 teaspoon black fine grind pepper
4 thick cucumber slices, halved
4 celery sticks, about 3-inches with tops
4 wooden skewers

Brush tomatoes, jalapenos and shrimp with oil.  Grill over medium direct heat for 4 to 5 minutes until lightly charred and shrimp is cooked through  Remove tomatoes to tray and let cool 5 minutes. Place jalapenos and shrimp in refrigerator so they can cool completely.

Place tomatoes, tomato juice, vodka, lemon juice, Worcestershire sauce, horseradish, olive juice and spices in blender.  Puree until very smooth.  Fill 4 glasses with ice and fill with Bloody Mary.  Thread jalapenos, shrimp, cucumber and celery on skewers and add to drinks as a "stirrer".

Serve immediately.

Total Time
Grill Time 4 to 5 minutes
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