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When you're hungover, there's nothing like a good Bloody Mary. They're salty, spicy, and slightly boozy; all the things you need to kick those post-drinking feels right back to where they came from. The only downfall is that you can pretty much only get away with drinking them around brunch time.
The solution to sneaking Bloodys in past 2 p.m.? Drunken shrimp cocktail! Shrimp and Bloody Marys go together like peanut butter and jelly; in fact, cocktail sauce and Bloodys have a lot in common. They both start with a tomato base, and they use horseradish to provide their spice. It's a natural combination.
Putting it all together is crazy easy. Rather than sautéing the shrimp, we've borrowed a tip from our girl Ina and roasted them instead. You just toss them in the oven and they're perfectly done in 10 minutes! It's our new favorite way to cook shrimp.
The shooter mixture has everything you want in a classic Bloody Mary: hot sauce, Worcestershire, lots of horseradish, and vodka (obviously)! We toned down the vodka a little bit more than your average cocktail, so the burn doesn't overpower the shrimp. If you like your appetizers with a boozier kick though, feel free to bump up the alcohol to standard cocktail strength.
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