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

Directions

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.