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Bloody Mary With Bacon And Shrimp

Product Description

Makes 2 cocktails

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


    For the rimmer

    For the garnish

    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.
    3. Shake vigorously.
    4. 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.
    5. Fill glasses with ice and poor in the Bloody Mary mix.
    6. Garnish with a celery stick, sauteed shrimp, and a skewer of candied bacon topped with an olive.

    For the Candied Bacon

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

    • 12 Strips Bacon
    • 1/4 Cup Light Brown sugar
    • 2 tablespoons Ritrovo Selections Tomato Balsamic Vinegar
    • 1 teaspoon Fior di Maiella Spicy Bruschetta Salt
    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 standby.

    For the Shrimp

    • 1 pound fresh large shrimp, shelled, deveined, and patted dry
    • 2 tablespoons Extra Virgin Olive Oil
    • ½-1 teaspoon Fior di Maiella Spicy Bruschetta Salt
    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.

    Buon Apettito!