Shrimp Cocktail ("Bullshot")

By dyannucci

TF
serve with shrimp and clam boil

Ingredients

• 1 cup shrimp stock or court bouillon
• 1 cup tomato juice, made from blended San Marzano tomatoes
• 1 tablespoon Worcestershire sauce
• 1 tablespoon lemon juice
• 2 teaspoons prepared horseradish, optional
• 2 shots vodka
• Ice cubes
• 4 shrimp, poached in shrimp boil, heads removed and peeled
• 4 lemon wedges

Details

Servings 4
Preparation time 20mins
Cooking time 25mins
Adapted from cookingchanneltv.com

Preparation

Step 1

Begin by reducing the shrimp court bouillon. Take a cup of the reserved broth, strain it and set over medium heat, simmering until it reduces by half; this concentrates the flavors. Once reduced, set aside over an ice bath to cool and then refrigerate.

To a blender, add the tomato juice, shrimp stock, Worcestershire sauce, lemon juice, horseradish, if desired, and the vodka and blend until smooth. Pour into 4 ice-filled rocks glasses. Garnish each glass with a poached shrimp and wedge of lemon.