1 1/2 pounds (about 60) cooked peeled deveined medium shrimp, thawed if frozen
1/2 cup tomato juice
1/4 cup Campana’s Italian Wing Sauce
1/4 cup vodka, if desired
1/2 teaspoon sugar
1/2 teaspoon celery salt
2 tablespoons chopped fresh parsley
3/4 cup cocktail sauce
1/4 cup finely chopped green olives
DIRECTIONS
1 Arrange shrimp in single layer in rectangular glass or plastic dish, 11x7x1 1/2 inches.
2 Heat tomato juice, vodka and Campana’s Italian Wing Sauce to boiling in 1-quart saucepan over medium-high heat. Stir in sugar; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Stir in celery salt and parsley; pour over shrimp. Cover and refrigerate 2 to 3 hours.
3 Mix cocktail sauce and olives; pour into small serving bowl. Remove shrimp from marinade with slotted spoon; arrange on serving platter. Serve shrimp with Campana’s Italian Wing Sauce Mild or Hot and toothpicks.
Serving Information
Prep Time
Store Locator
Store Locator is not yet working because we are adding more stores.
Featured Sauce
Campana Spaghetti Sauce
Using our top-selling Spaghetti Sauce as a base ingredient for all our sauces.
