Go Back
The Ultimate Seafood Bloody Mary recipes

The Ultimate Seafood Bloody Mary recipes

This recipe guides you through crafting an elevated Seafood Bloody Mary, featuring a robust homemade mix with a kick of horseradish, clam juice, and fresh citrus. It's garnished with perfectly grilled prawns and fresh oysters, creating a luxurious and savory cocktail experience ideal for brunch or a special occasion.
Print Recipe Pin Recipe
Total Time 30 minutes
Servings: 4 people
Course: lunch/dinner
Cuisine: Japanese
Calories: 812.7
Ingredients Equipment Method Notes

Ingredients
  

Main
  • ¼ medium yellow onion roughly chopped
  • 1 teaspoon water
  • 5 cups tomato juice
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon hot sauce such as Valentina or Tabasco
  • 2 teaspoons celery salt
  • ¾ cup horseradish
  • ½ teaspoon sea salt
  • 2 teaspoons freshly ground black pepper
  • ½ cup clam juice
  • ¼ cup fresh lime juice
  • ¼ cup fresh lemon juice
  • 1 head-on prawn per cocktail
  • olive oil
  • Pinch kosher salt
  • ice
  • 5 ounces Bloody Mary mix
  • 2 ounces vodka
  • 1 raw oyster shucked
  • 1 grilled prawn

Equipment

  • 1 Blender For making the onion paste and blending the mix.
  • 1 Fine Mesh Strainer For a smooth Bloody Mary mix.
  • 1 Grill pan or Skillet For grilling the prawns.
  • 4 Highball Glasses For serving the cocktails.
  • 1 Oyster shucker If shucking fresh oysters.

Method
 

  1. Combine chopped yellow onion with 1 teaspoon of water in a blender and process until a fine paste forms.
  2. In a large bowl, whisk together the onion paste, tomato juice, Worcestershire sauce, hot sauce, celery salt, horseradish, sea salt, black pepper, clam juice, fresh lime juice, and fresh lemon juice.
  3. Pour the Bloody Mary mix through a fine-mesh strainer into a clean pitcher or container, pressing on the solids to extract all liquid. Chill the mix thoroughly for at least 2 hours.
  4. Lightly coat the head-on prawns with olive oil and a pinch of kosher salt.
  5. Heat a grill pan or skillet over medium-high heat. Grill the prawns for 1-2 minutes per side until they turn pink and are cooked through. Set aside to cool.
  6. Carefully shuck the raw oysters, keeping them on the half shell for presentation if desired.
  7. Fill highball glasses with ice.
  8. For each cocktail, pour 5 ounces of the chilled Bloody Mary mix and 2 ounces of vodka into a prepared glass. Stir gently to combine.
  9. Garnish each cocktail with one grilled prawn and one shucked raw oyster.
  10. Serve immediately and enjoy.

Notes

For a richer mix, consider briefly sautéing the chopped onion before blending to mellow its pungency and add sweetness. Allow the Bloody Mary mix to chill for at least 2-3 hours, or preferably overnight, as this allows the flavors to fully meld and deepen. Adjust hot sauce and horseradish to your preferred level of heat. When grilling prawns, cook them quickly until just opaque to maintain their tender texture; overcooking will make them rubbery. For an extra layer of flavor and presentation, rim your glasses with a blend of celery salt and Old Bay seasoning before adding ice.