Ingredients
- 1 lb shrimp (peeled, cooked and cooled)
- 1 pint cherry or grape tomatoes, halved
- 2 large tomatoes, cored and diced large
- 1 ½ cups cucumber, diced
- 1 ½ cups celery, rinsed and diced
- ½ red onion, finely diced
- 1 cup pickled okra, sliced large
- 1 tablespoon Florida seafood seasoning mix
- Juice of 1 lemon (plus extra quarters for garnish)
- Datil pepper hot sauce, to taste
- Seminole horseradish, to taste
- Celery salt, to taste
- Cracker Bloody Mary Sauce Mix (or Sunny Mary Mix), to taste
- Sea salt and fresh ground pepper, to taste
- Fresh Italian parsley or microgreens, for garnish
- 4 cups tomato juice (or more depending on desired consistency)
- Ice, optional if serving cold
In a large pot, combine the tomato juice with the Florida Cracker Bloody Mary Sauce Mix, Florida seafood seasoning, Florida Datil pepper hot sauce, Seminole horseradish, lemon juice, salt, and pepper. Heat over medium until well combined and aromatic, without bringing it to a strong boil if serving cold.
Stir in the cherry tomatoes, large diced tomatoes, cucumber, celery, red onion, and pickled okra. Mix gently and let the flavors meld for 5-10 minutes.
Taste and adjust with more hot sauce, horseradish, celery salt, or lemon juice as desired.
Ladle into individual bowls. Top with shrimp, garnish with fresh Italian parsley or microgreens, and add a lemon quarter. Serve cold for a refreshing Bloody Mary-style soup or slightly warm if preferred.
Cool completely, then refrigerate for at least 4 hours. Slice into squares and garnish with fresh bignay berries or whipped cream before serving.