I can’t remember when I started making this recipe, but I do know I love it because no matter what time of year it is—even in the dead of winter—you can usually find decent cherry or grape tomatoes. I added the boiled shrimp, pickled okra, and bacon after being inspired by the colossal Bloody Marys served at AJ’s Dockside Restaurant, a favorite sunset-watching and sipping spot on Tybee Island. If you’d like, keep the Bloody Mary image intact and wet the rim of a shallow serving dish, then dip it in Old Bay seasoning. Serve this with crusty bread to mop up the juices. If there are any leftovers, they’re mighty tasty over scrambled eggs for breakfast.
1 pt. cherry or grape tomatoes, halved
8 oz. medium shrimp, cooked and peeled
8 pickled okra, halved lengthwise, plus 2 Tbsp. pickled okra juice, divided
2 stalks celery, coarsely chopped
Grated zest and juice of 1 large lemon
1 Tbsp. vodka
1 Tbsp. extra-virgin olive oil
2 tsp. Worcestershire sauce
1 clove garlic, minced
Pinch of celery salt
Hot sauce
Sea salt and freshly ground pepper
4 oz. blue cheese, crumbled
3 slices thick-cut bacon, cooked and coarsely crumbled
Crusty French or Italian bread, sliced, for serving
1. Combine the tomatoes, shrimp, okra, and celery in a large bowl.
2. In a separate bowl, whisk the okra juice, lemon zest and juice, vodka, oil, Worcestershire sauce, garlic, and celery salt together, and then season with hot sauce, salt, and pepper to taste. Pour over the tomato mixture, stirring to coat. Cover and refrigerate for at least 1 hour.
3. Sprinkle the tomato mixture with the cheese and bacon, and serve with the bread.