Southwest Shrimp Cocktail With Artichokes Leaves

This recipe without the shrimp is basically a really great "Bloody Mary" mix. Should you have any juice mixture left over, pour on the rocks with vodka and a stick of Ocean Mist Farms Celery. Cheers!

Recipe Information

Serves: 12
Prep Time: 10 Minutes


18 oz. Glorietta tomato juice
2 limes, juiced
3 dashes Angostura Bitters
6 dashes Tabasco sauce
2 Tbsp. horseradish
3 Tbsp. A-1 sauce
6 dashes Worcestershire sauce
4 tsp. juice of green pitted olives
fresh cracked black peppercorn to taste
2 tsp. garlic, minced
2 tsp. smoked Dulce Spain paprika
2 tsp. cayenne
1 lb. cooked bay shrimp
1 cup Green Onion
1 cup cooked and diced Artichoke Hearts
1 large Artichoke, steamed

(See Video: How to Cook Artichokes for a variety of cooking methods)


  1.  Combine all of the above ingredients, excluding the shrimp and vegetables.
  2. Place the shrimp and vegetables in a bowl and mix. Add the tomato juice mixture until the desired consistency is attained and serve. We like to serve on an Artichoke leaf. Shot glasses also work well.


See other great Artichoke recipes, chef videos, and more.

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