Cajun Mary (or Maria) Recipe

Rim the glass

Pour celery salt and smoked paprika onto a small plate and mix. Rub the rim of a highball or pint glass with a lemon wedge, then dip the rim into the celery salt-paprika mixture to coat evenly. Set glass aside.

Fill the prepared glass with ice and set aside to chill while you assemble the cocktail and garnishes.

In a cocktail shaker or mixing glass combine vodka (2 oz), tomato juice (6 oz), freshly squeezed lemon juice (0.5 oz), prepared horseradish (0.5 tbsp), Worcestershire sauce (1 tsp), Cajun seasoning (0.5 tsp), hot sauce (6 dashes), ground black pepper (6 grinds), and sea salt (0.25 tsp).

Add 1 cup of ice to the shaker or mixing glass. If using a shaker, gently roll or shake briefly (5–7 seconds) to chill and lightly dilute—just enough to marry flavors without flattening the tomato juice. If using a mixing glass, stir briskly for 10–12 seconds.

Taste the mixture and adjust seasoning: add more hot sauce for heat, more horseradish for bite, or a pinch more Cajun seasoning for smoky spice. Once balanced, strain into the prepared, ice-filled glass.

Pat shrimp dry with paper towels. Toss the shrimp with 1 tsp olive oil and 1 tbsp blackening/Cajun seasoning to coat evenly.

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot. Add the seasoned shrimp in a single layer and cook 1–1.5 minutes per side until opaque and lightly charred/blackened on the outside. Avoid overcrowding; cook in batches if needed.

Optional: during the last 15 seconds, add 1 tsp butter to the pan and baste the shrimp for a glossy finish. Remove shrimp to a paper-towel-lined plate to rest briefly.

Skewer 2–3 shrimp on a cocktail skewer for presentation, or place them perched on the rim of the glass.

On the cocktail skewer thread, in order: pickled okra (1), pickled pearl onion (1), green olive (1), then skewer 2 blackened shrimp if desired. Finish with a small lemon wedge tucked on the rim or speared at the end of the skewer. Balance the skewer across the glass rim so it sits securely.

Add the celery stalk into the glass as a stirrer and additional garnish. Place any remaining shrimp on a small side plate or spear one more on the rim.

Once garnished, give the cocktail a final light grind of black pepper and a dash of hot sauce on top if desired. Serve immediately with a straw and a napkin; advise guests that the shrimp are hot and the drink is spicy.