Grab yourself a cocktail with this homemade Blood Mary recipe made coastal style, with juice made from heirloom tomatoes, Old Bay seasoning, seafood stock and loads of seasonings. This recipe brings us back to the Chesapeake Bay!
Hey, it’s Thirsty Thirteenth again and its Patty here bringing you another fully homemade Bloody Mary. I made this from heirloom tomatoes from our garden, which I had preserved in the freezer for a rainy day. You can certainly use store bought tomatoes or even buy tomato juice to speed up the process.
After our adventure to Maryland this year where we chartered a crab boat, went crabbing and visited plenty of great seafood restaurants, I saw first-hand the passion for Old Bay seasoning and was able to fully understand it and appreciate it. Watching people order pounds of freshly steamed whole blue crabs served with newspapers, mallets and bibs was a bit intimidating at first. I’m a Chicago girl, and the only crab we have is frozen and flown in. We were able to enjoy crab in our own unique way when we got home with an entire bushel of crabs we had caught ourselves. They were steamed and seasoned with plenty of Old Bay right after we caught them. We were able to make plenty of delectable dishes from the crab.
Here's Mike on the trip, catching some crab. I caught a bunch, too!
Since I like to mix things up when it comes to Bloody Mary mixes I decided a seafood version was definitely in order. This recipe infuses seafood stock into the tomato juice with jalapenos for a bit of kick. You can buy the seafood stock or make your own. Parts of the crab shells we had caught and picked were used to make this seafood stock.
To make it extra fun, I rimmed the glasses with Old Bay and garnished with some shrimp seared in Old Bay. These flavors along with the seafood stock infused tomato juice really add a depth of taste you’ll never find in a store bought Bloody Mary mix. I really enjoyed it and would most especially love it at a restaurant in Maryland to go along with my blue crab meal.
Coastal Blood Mary - Recipe
- 3 pounds Heirloom tomatoes, sliced in half
- 1 cup seafood stock
- ¼ cup red wine vinegar
- 1 tablespoon olive oil
- 3 jalapeno peppers
- 1 stalk celery
- 1 shallot
- 2 cloves garlic
- 2 tablespoons chopped parsley
- 1 teaspoon black pepper
- 2 tablespoons Worcestershire
- 1 lemon, juiced
- 12 ounces vodka
Garnish for 6 glasses
- Old Bay
- 12 Old Bay seasoned cooked shrimp
- 6 celery stalk
- Bring a large pot of water to a boil. Add the tomatoes and cook for about 7-8 minutes, until they are cooked through.
- Drain and add the tomatoes to a food processor. Process until fairly smooth. Strain them through a food mill or a strainer to remove the solids.
- Heat a large pot to medium heat and add olive oil. Add jalapeno, shallot and celery and cook about 5 minutes to soften.
- Add garlic and cook for 1 minute.
- Add the strained tomato juice, seafood stock, red wine vinegar, Worcestershire, parsley and black pepper.
- Bring to a light boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
- Add lemon juice and stir.
- Remove from heat. Cool slightly and strain. A food mill works great here to remove the bulky solids.
Makes 1 quart or about 6 drinks.
To assemble the drinks
- Rim 6 glasses with Old Bay seasoning and fill with ice.
- Pour 2 ounces vodka in each glass and top with bloody mary mix.
- For garnish, add a celery stalk to each and 2 cooked shrimps.