Frozen Bloody Mary Shrimp Cocktail
By á-170456
Ingredients
- BLOODY MARY:
- 1/2 lemon cut into wedges (save other 1/2 for dressing)
- 1/2 lime cut into wedges (save other 1/2 for dressing)
- 1 tablespoon prepared horseradish
- 2 teaspoons celery seed
- 1 handful fresh cilantro leaves chopped
- 2 dashes Worcestershire sauce
- 2 dashes hot sauce
- 1 bottle vegetable or tomato juice - (32 oz) preferably organic
- 1/2 cup vodka (if not using, add an additional 1/2 cup tomato juice)
- Kosher salt to taste
- Freshly-ground black pepper to taste
- SHRIMP:
- 1 red onion cut in half
- 1 lemon cut in half
- 2 bay leaves
- 1/2 teaspoon black peppercorns
- 1 pound large shrimp shells on
- DRESSING:
- 1 cup creme fraiche or sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon prepared horseradish
- 1/2 lemon juiced
- 1/2 lime juiced
- 1/2 bunch fresh chervil chopped
- 1/2 bunch fresh chives chopped
- Kosher salt to taste
- Freshly-ground black pepper to taste
- GARNISH:
- Watercress for garnish
- Lemon wedges for garnish
- Extra-virgin olive oil for drizzling
Details
Servings 4
Preparation
Step 1
Special equipment: Four (4 to 6-ounce) molds, preferably metal
Make the Bloody Mary: Put into a pitcher the lemon and lime wedges, horseradish, celery seed, cilantro, Worcestershire, and hot sauce. Muddle these ingredients by smashing them together with a wooden spoon. Pour in the juice and the vodka; stir, taste, and season with salt and pepper. Serve on the rocks as a beverage or pour into the molds and place in the freezer for 4 hours or overnight.
Poach the Shrimp: Put the onion, lemon, bay leaves, and peppercorns into a medium-size pot and fill it with water. Bring to a boil, add the shrimp, reduce the heat, and simmer until the shrimp are cooked through, about 5 minutes. Drain and refrigerate. When they are cool enough to handle, peel and devein them.
Make the Dressing: In a bowl combine the creme fraiche, mustard, horseradish, lemon juice, lime juice, chervil, and chives. Taste and adjust seasoning with salt and pepper.
Serve: Unmold a Frozen Bloody Mary onto a chilled salad plate. Toss the shrimp with the dressing and divide them among the plates. Garnish with watercress and a lemon wedge; drizzle over a few drops of olive oil.
This recipe yields 4 servings.
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