Chilled Bloody Mary Shrimp Cups

Serves 6 · 25 min prep · 5 min cook

Ingredients

• 1 1/2 lb large shrimp, peeled and deveined
• 1 tbsp Old Bay seasoning
• 1 lemon, halved
• 4 celery stalks with leaves
• 2 cups tomato juice
• 2 tbsp prepared horseradish
• 2 tsp Worcestershire sauce
• 1 to 2 tsp hot sauce
• 2 tbsp fresh lemon juice
• 1/2 tsp celery salt
• 1/2 tsp black pepper
• 1 cup English cucumber, finely diced
• 1 cup cherry tomatoes, quartered
• 1 avocado, diced
• 3 tbsp fresh parsley or cilantro, chopped
• 12 mini phyllo cups or sturdy lettuce cups
• for garnish lemon wedges and celery sticks
• 1 tsp olive oil

Instructions

1. 1Bring a medium pot of water to a boil with Old Bay and the halved lemon. Add the shrimp and cook just until pink and opaque, about 2 to 3 minutes depending on size. Do not overcook.
2. 2Immediately transfer shrimp to an ice bath to stop the cooking and lock in a snappy texture. Drain well, pat dry, and chill thoroughly in the refrigerator for at least 30 minutes.
3. 3In a pitcher or large jar, whisk together tomato juice, horseradish, Worcestershire, hot sauce, lemon juice, celery salt, and black pepper until smooth and zippy. Taste and adjust heat and salt—this is your Bloody Mary base and can be made a day ahead.
4. 4Finely dice two celery stalks and thinly slice the remaining two into garnish sticks. Fold diced celery, cucumber, and cherry tomatoes into the chilled Bloody Mary mixture.
5. 5Chop the chilled shrimp into bite-size pieces, leaving a few whole for topping if you like a dramatic look. Fold shrimp into the vegetable-tomato mixture along with chopped herbs. Chill at least 20 minutes so flavors marry.
6. 6Just before serving, gently fold in diced avocado so it stays bright green. Spoon the mixture into mini phyllo cups for crunch or crisp lettuce cups for a lighter option.
7. 7Arrange the filled cups on a large platter. Garnish each with a tiny celery stick, a lemon wedge, or a whole shrimp hooked on the rim for that classic Bloody Mary brunch vibe.
8. 8Keep the platter on ice or serve straight from the fridge. This is ideal make-ahead party food: prep the shrimp cocktail mix hours early, then assemble cups when guests arrive so you can actually join the porch hang.