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Shrimp Cocktail

Shrimp cocktail with Alberta Pure Vodka Cocktail Sauce and Pickled Celery  

Shrimp Cocktail

Total Time:






Skill Level:



  • 20 each shrimp
  • 6 cups water
  • 1 each orange, halved
  • 1 each lime, halved
  • 2 each lemon, halved
  • 1 sprig thyme
  • 1 each bay leaf
  • 1 head garlic, halved
  • ¾ cup Kim Crawford Pinot Gris white wine
  • ½ cup white wine vinegar
  • 1 Tbsp. salt
  • 3 each celery
  • 3 Tbsp. rice wine vinegar
  • 1 Tbsp. parsley, sliced
  • Pinch of salt
  • ½ cup ketchup
  • 3 Tbsp. horseradish
  • 2 Tbsp. Alberta Pure Vodka
  • ¼ tsp. Worcestershire
  • 2 dashes Tabasco
  • zest from ¼ lemon

How to Make It

Place water in large pot, and squeeze orange half, lime half and 2 lemon halves into pot. Add the squeezed fruit to the pot, along with thyme, bay leaf, garlic, white wine, white wine vinegar and salt. Bring citrus stock to a simmer for 20 minutes.

Peel the strings off of the celery, and then peel the celery into strips. Place in ice water to curl until serving.
Combine ketchup, horseradish, vodka, Worcestershire, Tabasco and lemon zest in a bowl to make cocktail sauce. Chill for later.

Bring citrus stock up to a full boil, turn off, add shrimp and cook for 3 minutes. Then remove shrimp onto a flat tray and cool in fridge for 4 minutes. While shrimp are still slightly warm, peel and then refrigerate until cold.
Drain celery, toss with rice wine vinegar and parsley. Spoon cocktail sauce on plate, put the celery in the middle and place shrimp around.

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