Recipes Using Blue Crab Bay Bloody Mary Mixer

Jim's Bloody Mary Chili

1 lb. ground turkey
2 cups Sting Ray® or Snug Harbor™ Bloody Mary Mixer
2-15 oz. cans chili beans, drained
1-12 oz jar roasted red peppers
1-6 oz. can tomato paste
1 large yellow onion, diced
3 cloves garlic, minced
2 Tbsp olive oil
1 Tbsp fresh cilantro, chopped
salt and pepper to taste

In a medium pan, heat olive oil. Sauté onion and garlic until golden brown
and remove from pan. Brown turkey in pan, season with salt and pepper
if desired. Add onion and garlic back to the pan. Add all other ingredients.
Cook on low heat, stirring occasionally, for at least half an hour or until 
flavors develop. Prior to serving, stir in cilantro or use as a garnish.
Serve with favorite toppings (sour cream, grated cheese, hot peppers, etc.) 
Serves 4-6.

1 lb. fresh shrimp, peeled and deveined
3 cloves garlic, crushed
1/4 cup olive oil
1 lb. fettuccine or other pasta
1-1/2 cups Sting Ray Bloody Mary Mixer
2 Tbs. fresh chopped parsley
Parmesan cheese

Cook pasta according to directions, drain and keep warm. Sauté shrimp with garlic in olive oil until the flesh is opaque, usually 3-5 minutes. Add to pasta and toss with Sting Ray Bloody Mary Mixer. Garnish with fresh chopped parsley and grated Parmesan. Serve with a fresh garden salad and bread. Have a little extra Sting Ray Mixer in a small creamer available for guests who enjoy extra zing! 

Raw Oysters
Sting Ray Bloody Mary Mixer

Drop a raw oyster in a shot glass and top with Sting Ray Bloody Mary Mixer. 

1 dozen larger oysters in shell
Sting Ray Bloody Mary Mixer
1 strip bacon, finely chopped

Open oysters and leave oyster in deep half of shell. Discard extra shell.
Arrange oyster in a shallow broiling pan. 
Sprinkle a little Sting Ray over each oyster and top with bits of bacon.
Broil a few minutes, until edges of oyster curl and bacon is cooked.

1 dozen cherrystone clams, in shell
Sting Ray Bloody Mary Mixer
3 strips bacon, partially cooked and crumbled
Seasoned breadcrumbs

Open clams, discard top shell and leave clam in bottom half. 
Place clams in shallow broiling pan. Top each clam with a little
Sting Ray Bloody Mary Mixer, bacon bits and breadcrumbs. 
Broil a few minutes until edges of clam curl.

Add just enough Sting Ray Bloody Mary Mixer to mayonnaise to make 
it very pink. Spoon over fish before serving.

1 Boboli or other pizza crust
1 6.5 oz. can Blue Crab Bay Co. chopped clams, drained
Mozzarella Cheese
Sting Ray Bloody Mary Mixer

Cover pizza crust with Sting Ray Bloody Mary Mixer.
Top with chopped clams, garlic and cheese. 
Follow Baking instructions for crust.

1 pint oysters in juice
3 bacon slices, diced
1 onion, chopped
1 celery stalk, chopped
3 Tbs. green pepper, minced
Sting Ray Bloody Mary Mixer

Preheat oven to 350 degrees. Poach oysters in their own juice,
adding a little water if necessary. Drain oysters and divide them
amount six ramekins or small baking dishes. Sauté bacon, onion,
celery and green pepper. Drain excess bacon grease; add
2-3 tablespoons Sting Ray Bloody Mary Mixer.
Pour mixture over oysters and bake for 15 minutes.

Baste Fish Steaks with Sting Ray Bloody Mary Mixer.
Arrange on a hot oiled grill and cook for 5 minutes. 
Turn and baste other side with sauce.
Cook until fish flakes, about 10 minutes.

2 lbs. fish fillets
3 Tbs. olive oil
½ cup minced onion
½ cup chopped green peppers
½ cup chopped green olive
2 cups chopped tomatoes
1 cup dry white wine
½ cup Sting Ray Bloody Mary Mixer

Preheat oven to 350 degrees. Sauté onion, green pepper and olives
in oil until tender. Add tomatoes. Cook over medium heat for about
five minutes or until tomatoes soften. Add wine and Sting Ray and 
simmer until sauce thickens. Place fish fillets in baking dish and spoon sauce over fish. Bake for 20 to 30 minutes or until fish flakes easily.

¼ cup olive oil
1 onion, diced
1 green pepper, diced
1 garlic clove, minced
1 can tomatoes (16 oz), chopped and drained
3-4 tbs. Sting Ray Bloody Mary Mixer
1 lb. scallops
1 TB. butter
¼ cup dry white wine
1 TB. lemon juice
Italian breadcrumbs

Preheat oven to 375 degrees. Sauté onion, green pepper and garlic
in olive oil until soft. Add tomatoes and Sting Ray Bloody Mary Mixer. 
Simmer 15 minutes, stirring occasionally. Meanwhile, sauté scallops 
for 2-3 minutes in butter. Add wine and lemon juice and simmer 5 minutes. 
Combine all ingredients in lightly greased baking dish. 
Sprinkle breadcrumbs on top and bake 5-10 minutes until lightly browned.
For variation: sprinkle with crumbled feta cheese or grated Parmesan. 

1 egg
¼ cup lowfat mayonnaise
¼ cup plain, lowfat yogurt
2 Tbs. Sting Ray Bloody Mary Mixer
1 ib. crabmeat
Parmesan cheese
Lemon wedges

Preheat oven to 400 degrees. In a medium bowl, mix together egg, mayonnaise, yogurt and cooking sauce. Fold crabmeat into mixture. Spoon into clean crab shells or ramekins. Sprinkle with cheese and paprika. Bake for 15 minutes. Serve with lemon wedges.

1 cup mayonnaise of ½ cup mayonnaise and ½ cup sour cream
2 Tbs. onion, minced
3 Tbs. green pepper, minced
4-6 Tbs. Sting Ray Bloody Mary Mixer
½ to 1 lb. crabmeat

Combine all ingredients and gently fold in crabmeat. Serve over lettuce.