Skip to product information
  • Bloody Mary with bacon and shrimp
1 of 1

Bloody Mary With Bacon And Shrimp

Product Description

Grandma’s Bloody Mary With Bacon And Shrimp

Let’s face it, every meal can use a Bloody Mary with bacon and shrimp. We dove into the family recipe book to find this Bloody Mary recipe that is sure to elevate your meal.

Makes 2 cocktails

INGREDIENTS

For the rimmer:

For the garnish:

Italian Bloody Mary Recipe Directions

Are Italian Bloody Mary recipe directions are simple and fast.

  1. Mix lime juice, Ritrovo Selections Tomato Balsamic Vinegar, Worchester sauce, horseradish, and Fior di Maiella Spice Bruschetta Salt in the bottom of a cocktail shaker.

  2. Fill the shaker halfway with ice cubes and add the vodka and tomato or V-8 juice.
    Shake vigorously.

  3. Mix the rimmer ingredients on a saucer, rub half the rim of two high-ball glasses with a wedge of lime and dip into the rimmer mixture.

  4. Fill glasses with ice and poor in the Bloody Mary mix.

  5. Garnish with a celery stick, sauteed shrimp, and a skewer of candied bacon topped with an olive.

Candied Bacon Bloody Mary

Let’s cook the candied bacon Bloody Mary because bacon adds to every meal or, in this case, drink.

 INGREDIENTS

DIRECTIONS
  1. Preheat oven to 325°. Cover a cookie sheet with foil and place a cooling rack on top.

  2. Toss the bacon with the Ritrovo Selections Tomato Balsamic Vinegar and the brown sugar, mixing until all strips are covered.

  3. Lay out the bacon strips on the cooling rack making sure that non-overlap. Sprinkle with the Fior di Maiella Spicy Bruschetta Salt.

  4. Bake the bacon for 20 to 25 minutes, rotating the pan once during baking to ensure the bacon is cooking evenly. Start checking the bacon in around 18 minutes, as some slices will cook faster.

  5. The Bloody Mary bacon is done when the brown sugar is melted, and the bacon is a deep brown color. The bacon will continue to crisp up as it cools, so it’s okay if it’s not completely crispy now.

  6. Let the bacon cool on the wire rack for a few minutes. When the bacon strips are cool enough to touch, weave a cocktail skewer through each one, set them aside, and allow them to cool.

  7. Candied bacon can be kept in the fridge for a few days and reheated well in a skillet over low heat. This is a great technique to always have a bacon Bloody Mary on stand by.

Bloody Mary Shrimp

 INGREDIENTS
 DIRECTIONS
  1. Heat two tablespoons of Extra Virgin Olive Oil in a heavy skillet.

  2. Arrange the Bloody Mary shrimp on a pan so they are not touching, sprinkle the Fior di Maiella Spicy Bruschetta Salt, and saute until just cooked. This should be about 2-3 minutes per side.

  3. Allow to cool and garnish the Bloody Mary with a few; save the rest to toss in pasta or eat on their own.

How Did the Bloody Mary get It’s Name?

We believe conversation and gathering is really the purpose of food. Next time you are gathering and creating your Bloody Mary with bacon and shrimp here is a fun fact. How did the Bloody Mary get it’s name?

The birthplace of the Bloody Mary was at a New York Style bar that was disassembled and shipped to Paris. Therefore, the birthplace of the Bloody Mary was Paris!

Around 1920, Harry’s bartender, Ferdinand “Pete” Petiot, started experimenting with new cocktails with vodka thanks to an influx of Russian immigrants leaving their country because of the revolution. At this same time American “tomato juice cocktail” was hitting French grocery shelves.

After some mixing and adding a few extra flavors like Worcestershire, black pepper and lemon, the “first” Bloody Mary was born.

Many believe the drink was named Bloody Mary after Queen Mary Tudor and her particularly bloody reign over England. This is our story and we are sticking to it.

Buon Apettito!