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
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.
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Campana Spaghetti Sauce
Using our top-selling Spaghetti Sauce as a base ingredient for all our sauces.