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Bloody Mary Shrimp and Pickled Mirliton Ceviche Recipe

by Chuck Subra

Ingredients

5 lbs Louisiana Shrimp (peeled) 2 each Mirliton 1 each Red Onion 2 each Limes 1 bottle Bloody Mary Mix

6 oz Vodka 2 oz Worcestershire Sauce 2 oz Tabasco Hot Sauce 1 tbsp Salad Oil or Vegetable Oil to taste Sea Salt and Black Pepper

Directions

1. •Heat a medium sauté skillet over high heat. Add the shrimp and cook thoroughly. Remove from the heat and chill.
2. •Small dice the mirliton and red onions.
3. •Juice the two limes.
4. •In a medium mixing bowl combine the shrimp, vodka, mirliton, red onion, lime juice, Worcestershire sauce, Tabasco and Bloody Mary Mix.
5. •Season to taste with sea salt and black pepper.
6. •Refrigerate over night.

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