Bloody Mary Shrimp
Let’s start brunch with some Bloody Mary Shrimp, okay?
I took two pounds of peeled, deveined, tail on shrimp, and turned them into a cold appetizer course for brunch.
In cooking spray I sautéed:
1 large garlic clove, minced
1 shallot, minced
Once they began to brown I added a box of Pomì crushed tomatoes and:
3 Tbsp horseradish
1 Tbsp siracha
3 Tbsp Worcestershire sauce
2 Tbsp A1 Steak sauce
2 tsp celery seed
3 tsp OLD BAY® Seasoning
The zest of 1 lemon
After 15 minutes of simmering in medium, I added the shrimp and cooked them for 15 minutes, until the shrimp were cooked through.
Then I chilled them until it was time to serve them, and garnished them with a celery leaf.
Best part of this appetizer? It’s ZERO WW Points!
What a delicious way to start brunch!