Bloody Mary Shrimp Cocktail

You can serve this appetizer as an ordinary shrimp cocktail, with shrimp and sauce on the side (or in a martini glass). However for most efficient and effective delivery of this sauce, porcelain Chinese soup spoons are best. They’re perfect for single servings, avoid the issue of double-dipping, and can hold a sufficient amount of sauce to allow it to fulfill its promise of going straight to your head.

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As always, feel free to adjust the proportion of the vodka to the sauce to suit your own preference for a stronger taste or one with less bite.

Bloody Mary Shrimp Cocktail
(makes 16 single servings)

You will need
16 medium to large shrimp, cooked, peeled and deveined
3 tbsp tomato paste
1/3 cup (80 ml) water
1 oz (30 ml) vodka
2 1/2 tsp freshly squeezed lemon juice
1/2 tsp horseradish
1/8 tsp sugar
salt and pepper to taste
cayenne pepper, to taste 
jalapeño slices (optional, for garnish)

Directions:
Whisk tomato paste and water in a measuring cup until smooth (the mixture should be of a somewhat thick consistency). Add vodka, lemon juice, horseradish, and sugar. Season to taste with salt, pepper, and cayenne. Place in a small serving bowl and serve as a dipping sauce for the shrimp; alternatively serve individually in porcelain soup spoons by adding about 1/2 tbsp of sauce into each spoon, topped with a shrimp and a jalapeño slice. Serve chilled.

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